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 cattle Some of these feedlots grew so large they warranted a new designation, "Concentrated Animal Feeding Operation" (CAFO). Most American beef cattle spend the last half of their lives in a CAFO. A steer that weighs when alive makes a carcass weighing approximately , once the blood, head, feet, skin, offal and guts are removed. The carcass is then hung in a cold room for between one and four weeks, during which time it loses some weight as water dries from the meat. It is then deboned and cut by a butcher or packing house, the carcass would make about of