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 is also made of finely chopped ground beef, though it is seasoned differently, and either eaten as a main dish or can be used as a dressing for a sandwich. "Kibbeh nayyeh" is a similar Lebanese and Syrian dish. And in Ethiopia, a ground raw meat dish called "tire siga" or "kitfo" is eaten (upon availability). "Carpaccio" of beef is a thin slice of raw beef dressed with olive oil, lemon juice and seasoning. Often, the beef is partially frozen before slicing to allow very thin slices to be cut. "Yukhoe" is a variety of "hoe", raw dishes in Korean