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Q: What is the American equivalent of silverside?
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When was Key silverside created?

Key silverside was created in 1927.


Why is the silver side tougher than the topside?

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.


What is a cut of beef called?

Silverside Beef.


What part of the cow is Silver side?

Silverside beef comes from the hindquarters of the cattle. Silverside beef gets its name from the length of muscle tissue on the side of the cut that needs to be remove to consume.


What is a Cut of beef taken from leg also species of fish?

silverside


What is an atherinomorph?

An atherinomorph is any of a group of rainbowfish and silverside fish of the order Atherinomorpha.


What is corned silverside?

Corned Silverside is the exact same as Corned Beef. Its a cut from the hind of a cow which has been corned. To cook you would usually put in water with seasoning and vinegar and cook for 2 - 3 ours per 2kg. Serve with white sauce with some boiled onion, potatoes and carrot.


What is a zona?

A zona is a zone, band or layer, or a species of fish, Bedotia geayi, otherwise known as the red-tailed silverside.


What is the American equivalent of the Japanese JAXA?

The equivalent would be NASA


What grade would year 5 be in America?

Year 5 in the UK is equivalent to 4th grade in America. Here are the UK's years of primary school and the American equivalent. Reception, age 4-5; American equivalent is pre-kindergarten Year 1, age 5-6; American equivalent is kindergarten Year 2, age 6-7; American equivalent 1st grade Year 3, age 7-8; American equivalent 2nd grade Year 4, age 8-9; American equivalent 3rd grade Year 5, age 9-10, American equivalent 4th grade Year 6, age 10-11; American equivalent 5th grade


What is an American size L in Australia?

An American size L in Australia is equivalent to 16. But this is for American size L that is 12. If it is American size L that is 14, then the equivalent size in Australia is 18.


What are the secondary cuts for beef?

rump tenderloin sirloin primribs Topside silverside round shin thin flank