silverside in English

noun

1

a small, slender, chiefly marine fish with a bright silver line along its sides.

This consists of killifishes, herrings, sardines, gobies, silversides , anchovies small mullets, and lizardfishes to name a few.

2

the upper side of a round of beef from the outside of the leg.

Less expensive cuts such as brisket, silverside or topside have plenty of collagen, a protein present in connective tissues.

noun

silversides

Use "silverside" in a sentence

1. Put the silverside in a pressure cooker.

2. Cutting and boning: separate from the silverside and the shank by a cut following the line of the natural seam and detach from the femur; remove the aitchbone

3. Cutting and deboning: separate from the silverside and the shank by a cut following the line of the natural seam and detach from the femur; remove the aitchbone.

4. Cutting and boning: separate from the silverside and the shank by a cut following the line of the natural seam and detach from the femur; remove the aitch bone

5. Cutting and boning: separate from the silverside and the shank by a cut following the line of the natural seam and detach from the femur; remove the aitchbone.

6. Cutting and boning: separate from the silverside and the shank by a cut following the line of the natural seam and detach from the femur. Remove the aitch bone.

7. Cutting and boning: separate from the silverside and the shank by a cut following the line of the natural seam and detach from the femur; remove the aitch bone.

8. Silverside is situated lateral / caudal to the femur bone and attached to the os coxae (aitchbone), and removed by following the natural seam between the thick flank and inside.

9. Silverside is situated lateral/caudal to the femur bone and attached to the os coxae (aitchbone) and is removed by following the natural seam between the thick flank and topside

10. Inside is situated caudal and medial to the femur bone and attached to the os coxae (aitchbone), and removed by following the natural seam between the Thick Flank and Silverside.

11. Silverside is situated lateral/caudal to the femur bone and attached to the os coxae (aitchbone) and is removed by following the natural seam between the thick flank and topside.

12. Silverside is situated lateral / caudal to the femur bone and attached to the os coxae (aitchbone) and is removed by following the natural seam between the Thick Flank and inside.

13. Silverside is situated lateral/ caudal to the femur bone and attached to the os coxae (aitchbone) and is removed by following the natural seam between the Thick Flank and inside

14. Bresaola della Valtellina starts with very specific cuts of beef – the topside is the most-prized and commonly used, but the thick flank and silverside are often used as well

15. Topside is situated caudal and medial to the femur bone and attached to the os coxae (aitchbone), and removed by following the natural seam between the Thick flank and silverside.

16. Inside is situated caudal and medial to the femur bone and attached to the os coxae (aitchbone), and removed by following the natural seam between the Thick Flank and Silverside

17. Blackcurrants can work in a savoury context too, providing contrast to saltier, umami-rich ingredients – just take a look at Russell Bateman’s Bresaola of silverside with Blackcurrants, ricotta and rocket to see how

18. Inside is situated caudal and medial to the femur bone and attached to the os coxae (aitchbone), and removed by following the natural seam between the thick flank (2060) and silverside (2020).

19. separate from the silverside/thick flank by a straight cut from a point approximately # cm from the posterior edge of the fifth sacral vertebra, passing approximately # cm from the anterior edge of the aitch bone, taking care not to cut through the thick flank

20. Cutting and boning: separate from the silverside/thick flank by a straight cut from a point approximately 5 cm from the posterior edge of the fifth sacral vertebra, passing approximately 5 cm from the anterior edge of the aitch bone, taking care not to cut through the thick flank.

21. Cutting and boning: separate from the silverside/thick flank by a straight cut from a point approximately five centimetres from the posterior edge of the fifth sacral vertebra, passing approximately five centimetres from the anterior edge of the aitch bone, taking care not to cut through the thick flank

22. Cutting and boning: separate from the silverside/thick flank by a straight cut from a point approximately five centimetres from the posterior edge of the fifth sacral vertebra, passing approximately five centimetres from the anterior edge of the aitchbone, taking care not to cut through the thick flank.

23. Cutting and deboning: separate from the silverside/thick flank by a straight cut from a point approximately five centimetres from the posterior edge of the fifth sacral vertebra, passing approximately five centimetres from the anterior edge of the aitchbone, taking care not to cut through the thick flank.

24. Cutting and boning: separate from the silverside/thick flank by a straight cut from a point approximately five centimetres from the posterior edge of the fifth sacral vertebra, passing approximately five centimetres from the anterior edge of the aitchbone, taking care not to cut through the thick flank

25. Cutting and boning: separate from the silverside/thick flank by a straight cut from a point approximately five centimetres from the posterior edge of the fifth sacral vertebra, passing approximately five centimetres from the anterior edge of the aitch bone, taking care not to cut through the thick flank.

26. Cutting and boning: this cut shall be separated from 'Silverside/thick flank' by a straight cut from a point approximately 5 cm to the posterior of the fifth sacral vertebrae and passing approximately 5 cm to the anterior of the aitch bone taking care not to cut through the thick flank.