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
Corned beef snack. Corned beef became a less important commodity in 19th-century Atlantic trade, due in part to the abolition of slavery, but corned beef production and its canned form remained an important food source during the Second World War. Much of the canned corned beef came from Fray Bentos in Uruguay, with over 16 million cans exported in 1943. Even now, significant amounts of the global canned corned beef supply comes from South America. Today, around 80% of the global canned corned beef supply originates from Brazil. In North America, corned beef dishes are associated with traditional Irish cuisine. However, considerable