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
Beef cuisine which is usually made from raw ground beef seasoned with various spices or sauces. The beef part used for "yukhoe" is tender rump steak. For the seasoning, soy sauce, sugar, salt, sesame oil, green onion, and ground garlic, sesame seed, black pepper and juice of "bae" (Korean pear) are used. The beef is mostly topped with the yolk of a raw egg. "Bresaola" is an air-dried, salted beef that has been aged about two to three months until it becomes hard and a dark red, almost purple, colour. It is lean, has a sweet, musty smell and is tender.