• Meat comes from animals. Animals have sides, one left and one right. Side-meat comes from the left or right side of the animal.
  • Were you thinking side muscle? Side muscle is part of the tenderloin of beef. It is normaly included. You can buy a filet mignon without the side muscle nor silver skin, it is known as triple trim. You will pay more per lb due to the extra labor. When you see a supermarket selling beef tenderloin on sale for $7.99lb. You are buying the butt end of the tenderloin which contains about 40% of the side muscle. The other half of the tenderloin is used to cut steaks into filet mignons or tornedos. If you are good with a knife and know your way around a whole tenderloin you can save yourself quite a bit of money. You can find a whole tenderloin for $5.99lb. Trim the "chain" and side meat and grind for great burgers. Peel the "silver skin" and discard. You will find that will have half the meat you started with. Tie your new heart of the tenderloin to make it even tucking the tail underneath. You will now have a peice of meat that a good butcher will charge you $150. Drizzle with olive oil and sprinkle with salt and pepper. Preheat oven to 450 degrees. Place room temperature roast on broiler pan in oven. Reduce oven to 325. Do not open door. Remove after 40 minutes. Allow to rest for 15 minutes. Slice into 3/4" slices. Enjoy with a great wine. It does not get any better.
  • Side meat or side-meat in the Southern idiom specifically refers to the pork belly, with spareribs removed. It is uncured. If cured and sliced, this piece becomes bacon. See
  • Side meat is a form of bacon. My grandmother, who grew up in Tennessee, used to fry it up after dredging it in flour. It was very crispy, and had a rind along one side. No doubt it'd slam your arteries shut in a second, but boy was it ever tasty when combined with Grandmother's homemade biscuits and strawberry preserves...Mmmm Mmmm Mmmm...a 1950's breakfast at its finest! You can buy side meat from southern ham companies, or special order it from your local butcher. The pieces are about 6" long by 3" wide before frying.
  • Side meat is when you can see the side of a woman's breast. This usually occurs when she is not wearing a bra accompanied by a loose fitting top.
  • Side meat is the worst tasting shit ever. We call it poor-man's bacon or hillbilly bacon or frog-scrote or bagmeat--once it's been cured, you've got bacon. The side meat P-cola Boy refers to tastes much salt needed. Other names include side-hoot, donderglobe, and semi-meat.
  • By Spixxy on Oct 5th, 2005

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