Silverside is a lean boneless cut of meat that comes from the hindquarters of the animal. Silverside can be roasted, pot roasted or braised. For a better taste and in order to avoid the meat from drying it is recommended to cover the meat in a layer of fat such as beef dripping, olive oil or butter. Beef silverside is usually cooked with a variety of ingredients such as chopped root vegetables, fresh herbs such as rosemary, thyme or parsley or finely chopped garlic or ginger. Beef silverside is usually stored in the refrigerator in its original wrapping or in a covered container, below and away from any cooked dishes because it can loose its odor. If want to freeze it one must lot leave it more than one month. It is recommended not to re-freeze the meat that has been frozen than thawed. When cooked it is recommended that beef silverside slices don’t measure more than two centimeters thick and they should be turn from one side to another at an interval of six minutes. When the meat is subjected to intense heat is better to be cut in small slices and it shouldn’t be less on the grill more than three minutes on each side.