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
Argentine beef product, beef. Three key factors influence this image: history, tradition, and prestige. All of them are considered to be unique selling propositions. Several activities have been undertaken to make Argentine beef better known in the world: However, with the export restrictions for beef set by the Argentine government, these measures may be of little use. Therefore, the IPCVA also focuses on promotion work in Argentina: These huge promotions are expensive. Therefore, the IPCVA arranged to get the following contributions for its budget: This adds up to 1.80 Argentine pesos per slaughtered animal. At a killing rate of 13 million animals