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 on weck Beef on weck A beef on weck is a sandwich found primarily in Western New York State, particularly in the city of Buffalo. It is made with roast beef on a kummelweck roll. The meat on the sandwich is traditionally served rare, thin cut, with the top bun getting a dip au jus and spread with horseradish. The kummelweck roll (sometimes spelled "kummelweck" or "kümmelweck"), topped with kosher salt and caraway seeds, gives the sandwich its name and a distinctive taste. "Kümmel" is the German word for caraway, and "weck" means "roll" in the south-western German dialects of Palatinate, the