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The silverside is tougher than the topside just because of where it is cut from. The silverside is cut from the back of the thigh.
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∙ 10y ago
The silver side of meat is tougher because it is comprised of connective tissue like collagen, which needs to be broken down through slow cooking methods like braising or stewing to become tender. In contrast, the topside has less connective tissue and is considered a leaner cut, making it naturally more tender.
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