Silverside (beef) thinly sliced for minute steak or beef olives, or split in two to produce a salmon-cut. In South Africa, Australia, Ireland and New Zealand, silverside is the cut of choice for making corned beef, so much so that the name "silverside" is often used to refer to "corned beef" rather than any other form of the cut. In most parts of the U.S., this cut is known as outside or bottom round, as traditionally, a hindquarter is laid on the cutting table with the outside down or to the bottom, as opposed to the inside being on top. In the
Regional variations of barbecue a curry mix and pulverised peanut. Most common meats are chicken, lamb, and beef, and, in non-Muslim enclaves, one will also find satay made from pork and animal offal. Satay is a mainstay of most Malaysian, Indonesian, and Singaporean barbecues. Traditional satay uses only chicken thigh meat cut into strips before they are skewered. Other types of satay include pork, mutton, and beef. After the meat has been cooked over a charcoal flame, it is served with a thick, gooey, dipping sauce made from the same mixture as the marinade for the meat, a peanut-tasting, curry-like mixture. In the mountainous