Yeah buddy

Whats a silver side?

Sure looks tasty !

I don’t know, but it looks dang tasty!

I’m guessing the thin cut between the mid section of the rib cage and the skin.

Looks good whatever it is!

It looks like a brisket flat.

Looks fantastic, and bet it was!!!

Silver side is one of the five muscles you get out of the round. I learned most of my butchery from a British fellow so use their terms more often than American butchery terms. But the cuts of the round are:

UK/USA

Silver Side/Bottom Round
Bottom Round/Top Round
Salmon Cut/Eye of Round
Thick Flank or Knuckle/Round Tip
Rump/Sirloin

I had to look up what this "silver side " cut was. I cut meat for 26 years (in the USA) and never heard the term used. After looking on YouTube I found out it is part of the Bottom Round. The person in this video is separating the eye round from the bottom round (called the gooseneck in the USA) and slicing steaks from the bottom round AKA the Silver Side in the UK, Ireland, South Africa, Australia and New Zealand. Gooday Mate.

Finally figured out what the cut was. Looks to be cook perfectly and sliced perfectly. Across the grain, on a bias and thinly. Almost all of the bottom round (AKA Silver Side) in the USA is cut incorrectly like the picture below. It is cut incorrectly mostly because it is quicker to process and yields a better gross profit %. The only time I ever cut it like they do in the UK was when I was cutting it for me to take home.

Recognized the cut just not the name, get 2 of those off every one of my deer.

Makin my mouth water!

Dang, that looks perfectly cooked! I bet it was awesome!