In South Africa, Australia, Ireland and New Zealand, silverside is the cut of choice for corning or brining, so much so that the name "silverside" is often used to refer to corned beef (also called salt beef) rather than any other form of the cut.
The terms 'corned beef' and 'silverside' are often used interchangeably, however corned beef is a cut of meat (brisket) that has been cured or pickled in a seasoned brine. Silverside is also a cut of beef, the hindquarter just above the leg, and it gets its name because of the silver appearance on the side of the cut.
No, corned beef isn't a prime cut of beef you've been overlooking at the grocery store — it's what we call the resulting meat, most often brisket, after it's undergone a long curing process. The meat is cured using large grains of rock salt, or “corns” of salt, and a brine.
The term “corned” beef derives from the size of the salt crystals that were used to cure the meat. At the time, Ireland had a lower salt tax than Britain and could import high quality salt. Irish corned beef was considered the best on the market.
In 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.
These cuts come from the top of the hind leg known as the Rump. The Silverside is a very popular roast with the best and strongest beef flavour of the three rump roasts and is a very popular choice. It's a little drier and grainer in texture and best roasted medium to well done.
The typical cut of corned beef in the US (and I believe salt beef in the UK) is brisket. There are some pictures of tinned corned beef and corned beef brisket here.
Corned beef is commonly sold in three forms: The "flat," which is comparatively lean and features a more consistent thickness. The "point," the thicker end of the brisket, which is typically fattier, especially with intermuscular fat or "marbling." A whole brisket, which includes both the flat and the point.
Silverside: Beef silverside also known as Top Round in the U.S. is a lean, tough cut of meat from the hind part of the animal. It gets its name because of the “silver wall” on the side of the cut. This is a long fibrous “skin” which has to be removed as it is too tough to eat.
Always use fresh brisket for corned beef.
Even if you buy a great brisket, if it's been sitting in the freezer until it's close to being expired, chances are it won't taste as good.
There are two main cuts of beef brisket used for corned beef: the flat cut and the point cut. The flat cut is leaner, while the point cut has more fat, marbling, and connective tissue.
Silverside is a cut of beef from the hindquarter, just above the leg. It is suitable for stewing, braising and pot-roasting but, in Australia, it is usually sold corned for simmering.
This is called beef silverside in the UK, Ireland, Australia and New Zealand. Eye Round Roast/Steak or Eye of the Round: A boneless roast that looks like tenderloin, but it is much tougher.
Do You Need to Cook Canned Corned Beef? Canned corned beef is already cooked, so you will mostly be heating it when preparing these meals. It can also be eaten cold or straight out of the can.
Corned beef is meat that has been cured in a salt solution. Before refrigeration, meat was salted and cured to be preserved. Historically, any type of meat could be put through the curing process that makes what we know as corned beef today. In the U.S., corned beef is made from beef brisket.
Which Cut of Corned Beef Is More Tender? If you're looking for a more tender and juicy meat, the best cut of corned is point cut. It has more marbling and fat which is the reason why it's more flavorful, soft, and juicy than flat cut.
The British invented the term “corned beef” in the 17th century to describe the salt crystals used to cure the meat, which were the size of corn kernels. After the Cattle Acts, salt was the main reason Ireland became the hub for corned beef.
While many of these so-called "Irish traditions" are actually more American than Irish — including eating corned beef — corned beef does have Irish roots.
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Corned beef and corned silverside are very similar, the only difference being what part of the animal they come from, resulting in silverside being less fatty. They're also both very cheap, as their salt-curing extends their shelf life.
Beef tenderloin is a great choice for your Christmas dinner because it's relatively easy to prepare. It also cooks quickly, has a nice presentation, and has no bones or fat to deal with. If you buy a beef tenderloin that is untrimmed, you're going to have some work to do.
In the U.S. it is also known as a rump roast, which means something different in countries using the British beef cut scheme.