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
Old World silverside separated, with the first consisting of flexible spines and the second having one spine followed by soft rays, while the anal fin has one spine on the leading edge followed by soft rays. The pectoral fins tend to be high, and there is no lateral line. On the flanks is a broad, silvery band. The scales are relatively large. They feed on zooplankton. Some species, such as the hardyhead silverside, "Atherinomorus lacunosus", are commercially fished. The family Atherinopsidae (Neotropical silversides) is closely related. Old World silverside The Old World silversides are a family, Atherinidae, of fish in the order Atheriniformes.