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
Brook silverside turbidity of natural habitats should be monitored. The distribution of brook silverside populations range from the Great Lakes southward through the Mississippi Basin and Gulf Coastal Plains (including 27 U.S. states and parts of Canada). It is native to the majority of this distribution, but has also been stocked outside of its natural range as forage food for sport fishes. The brook silverside occupies freshwater lakes, ponds, quiet pools and small rivers. The environment ranges from cool to warm water with variability in levels of gradient and vegetation. Consistently, however, the brook silverside prefers clear water with low substrate concentrations.