Cut of beef e.g., the cut described as "brisket" in the US is from a significantly different part of the carcass than British brisket. "Cut" often refers narrowly to skeletal muscle (sometimes attached to bones), but can also include other edible flesh, such as offal (organ meat) or bones without significant muscles attached. The following is a list of the American primal cuts, and cuts derived from them. Beef carcasses are split along the axis of symmetry into "halves", then across into front and back "quarters" (forequarters and hindquarters). Canada uses identical cut names (and numbering) as the U.S, with the exception of
Old World silverside separated, with the first consisting of flexible spines and the second having one spine followed by soft rays, while the anal fin has one spine on the leading edge followed by soft rays. The pectoral fins tend to be high, and there is no lateral line. On the flanks is a broad, silvery band. The scales are relatively large. They feed on zooplankton. Some species, such as the hardyhead silverside, "Atherinomorus lacunosus", are commercially fished. The family Atherinopsidae (Neotropical silversides) is closely related. Old World silverside The Old World silversides are a family, Atherinidae, of fish in the order Atheriniformes.