Why is silverside shiny

This makes for a more tender bite, and it also leaves a grid of evenly-spaced meat fibers. Diffraction occurs when light hits a repeating pattern of nooks and crannies. As the white light bounces off the grooves in the meat, it separates into a spectrum of distinct colors. Some of these colors are amplified, creating a mother-of-pearl appearance when viewed together.

Another possible culprit behind your rainbow meat is thin-film interference. This is sometimes present in meat with a thin layer of oily fat on the surface. Silverside gets its name from the shiny silvery membrane covering its internal surface. How Can I Cook It? Silverside is best pot-roasted or roasted in the oven with some liquid in the roasting tray so that steam is created to keep the joint moist. Don't forget to rest your joint for at least 20 minutes before serving.

What Else Could I Use? Topside of beef is a similar joint, or you could try a sirloin joint for a special meal occasion. Did You Know? Silverside is traditionally used to make salt beef.

How many times have you if you eat beef foregone a package of sliced roast beef for a different package because said beef was slightly iridescent? If you don't eat beef, perhaps you've seen a package of said rainbow meat and it reminded you why you no longer eat it. The Internets are clogged with threads like, "Why does deli roast beef look like a rainbow? Beef rainbows aren't a sign of spoiled, tainted, or sorry magical beef. There's enough speculation over the integrity of rainbow beef that the USDA's website has a section on "Iridescent Color of Roast Beef" near similar topics like "What does 'natural?

It's the same thing that happens to make rainbows on the surface of a DVD. It's understandable that folks mistake diffracted light as a sign of spoilage, especially since the main color created by meat diffraction gratings is green. There is a reason why in Dr.