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
2006 Argentine restriction of beef exports a major staple of Argentine diet, rose considerably, and part of the beef production was diverted from the local market to importers abroad. Increasing demand, both local and foreign, also contributed to this scenario. In 2005 Argentina exported 40% more beef with respect to the previous year, for about $1.4 billion. In late 2005 and 2006, months of unsuccessful negotiations went on between the national government and the beef producers and traders, which included considerable political and media pressure by the former. Similar negotiations to achieve "price stability agreements" (consensual price controls) with other sectors of economy had been successful