In North America, corned beef is brisket, taken from the lower chest of a cow or steer, that has been brined in salt and spices. (In general British usage, fresh corned beef is called “salt beef,” while the canned version retains the “corned” designation.)
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.
Corned beef, or salt beef in the British Commonwealth of Nations, is salted brisket of beef. The term comes from the treatment of meat with large-grained rock salt, also known as “grains of salt”. Sugar and spices are sometimes added to corned beef recipes.
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.
Well basically they're the same thing – just a different cut of beef. Corned beef is traditionally made using the brisket, an inexpensive cut of meat that is perfect when slow cooked. Silverside is made using topside which has slightly less fat.
Silverside: what is it? Silverside is a lean, boneless cut of beef with wide-grained texture and less marbled fat than other cuts. Although it can look similar to topside, it is slightly tougher, which means it's best cooked low and slow to make it more tender.
In North America, corned beef is brisket, taken from the lower chest of a cow or steer, that has been brined in salt and spices. (In general British usage, fresh corned beef is called “salt beef,” while the canned version retains the “corned” designation.)
Corned beef has a high amount of sodium, cholesterol, and fats, which can cause health hazards. For example, excess consumption can lead to hypertension, hypercholesterolemia, obesity, diabetes, and atherosclerosis. However, as it is processed red meat, it is wise to take it in moderation.
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.
Pacific corned beef is premium Australian corned beef made to New Zealand recipe. It has 98% beef content that is made with natural juices which brings up the delicious taste and flavours. With real meat chunks, Pacific corned beef is the most celebrated canned corned beef that is just adorable.
The term 'brisket' can refer to three different cuts of meat in Australia: the whole brisket (breast), the lean point cut, and the fattier section known as the navel cut.
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.
While many of these so-called "Irish traditions" are actually more American than Irish — including eating corned beef — corned beef does have Irish roots.
Corned beef is made from the leaner flat brisket. Pastrami is made with point brisket, which contains more marbling and fat. Pastrami can also be made with other cuts of beef, such as deckle (a lean shoulder cut) or navel (aka beef belly, which comes from the plate, a juicy section just below the ribs).
Limits your intake of exceptionally fatty meats like pastrami, corned beef, and (sorry) bacon. Processed meats like hot dogs and bologna are also among the foods that raise cholesterol.
Corned beef is a protein powerhouse that adds some essential nutrients to your diet, but it's still processed red meat that's loaded with sodium. In addition, it contains carcinogens that have been linked with an increased risk of health problems like heart disease and cancer(10).
What has become a tradition of eating corned beef and cabbage to celebrate St. Patrick's Day likely grew out of the fact that those foods were less expensive for immigrants who came to America. They substituted beef for pork and cabbage for potatoes.
After the Cattle Acts, salt was the main reason Ireland became the hub for corned beef. Ireland's salt tax was almost 1/10th that of England's, and the Irish could import the highest-quality salt at an inexpensive price.
Corned beef contains large amounts of fat and salt, which can make dogs very sick. Corned beef is not safe for dogs. While it's not toxic, it contains large amounts of fat and salt, which can make your dog very sick.
Corned beef typically is made by salt-curing beef. Usually, brisket is used, as it is a tough cut of meat that's made tender by a long, salt-filled cooking process. The brine used to cook the brisket down into corned beef is not unlike a pickling liquid.
Fillet steak a.k.a. eye fillet or tenderloin
It's supremely lean with a mild and subtle flavour. With little or no fat or connective tissue the fillet is best suited to portioning into steaks for pan-frying and barbecuing or strips for stir-frying.
Also known as the “butcher's steak”, the hanger is prized for its flavour and is from the upper belly.
Australian cattle are mostly grass fed. This leads to healthier cattle, but also leaner meat. With less marbling on the steak, although healthier, it lacks in tenderness and flavour. That's not to say it doesn't have its own unique properties.