Which Is The Best Cut Of Beef: Silverside Or Topside?

Beef is a staple meat in many households. Choosing the right cut of beef can make a big difference in the flavor, tenderness, and overall quality of your dish. Two of the most popular cuts of beef are silverside and topside. But when it comes to deciding which is the best cut of beef, is it silverside or topside?

In this article, we’ll compare silverside and topside beef cuts. We’ll go over their differences, best cooking methods price comparison and which cut is best for different dishes. Read on to find out whether silverside or topside is the superior cut of beef for you.

What Is Silverside Beef?

Silverside is a lean, flavorful cut of beef taken from the backside of the animal’s hind leg, between the knuckle and topside. It gets its name from the silvery connective tissue covering one side of the cut.

Silverside contains various muscles, making its texture rather dense and fibrous This cut is leaner than many others, with little marbling The leanness makes silverside a smart choice for those watching their fat intake. However, it also means silverside can easily become dry and tough if overcooked.

This value-friendly cut is traditionally used for dishes like corned beef, pot roasts, and boiled dinners. The key is slow cooking with moisture to break down silverside’s toughness. Quick-cooking methods often yield disappointingly chewy results. When handled carefully, though, silverside can make a tasty, budget-friendly roast.

What Is Topside Beef?

Topside comes from the inner portion of the animal’s hind leg, between the silverside and thick flank. It’s a large, meaty cut known for its tenderness and versatility.

Topside contains a single thick muscle with little fat marbling, making it lean yet tender. Its fine grain gives it a smooth texture when cooked properly. Topside can adapt well to moist or dry cooking methods.

This premium cut yields excellent roasts. Cooks often tie extra fat to the topside to baste it during roasting. Topside also produces tasty steaks for grilling, pan-searing, or stir-frying. It brings robust beefy flavor and tender texture when diced for stews or skewers.

Key Differences Between The Cuts

While both silverside and topside come from the hind leg, they differ in a few key ways:

• Texture – Silverside has a coarser grain and denser feel. Topside is smoother and more tender.

• Fat content – Silverside is leaner with little marbling. Topside may have a thin fat cap.

• Cooking methods – Silverside does best with moist cooking like braising. Topside can adapt to roasting, grilling, etc.

• Flavor – Silverside has a stronger “beefiness.” Topside is milder.

• Cost – Silverside is more budget-friendly. Topside costs more per pound.

Best Cooking Methods

Choosing the right cooking technique is key to bringing out the best in each cut.

For silverside, braising and pot roasting are best. Slow cooking for several hours in flavorful liquid transforms the meat into succulent, fork-tender perfection.

First, brown the meat well on all sides to build depth. Then, braise with a small amount of liquid like broth, wine, or beer at 300°F, covered. Allow 1-2 hours per pound, checking tenderness periodically. The liquid keeps it from drying out.

Roasting silverside also works if you frequently baste it and don’t overcook it past medium. Cook to just 140°F for the most tender, juicy results.

For topside, roasting and grilling are ideal cooking methods. Season the roast well and cook it uncovered at 300-325°F to the desired doneness, basting periodically. 145°F makes a perfect medium rare.

Topside also takes beautifully to pan searing, broiling, or grilling into steaks, kabobs, etc. Cook quickly over high heat for a crispy crust while keeping the interior rosy and tender.

Best Uses for Each Cut

Due to their differing qualities, silverside and topside each shine in certain dishes:

• Silverside – Pot roasts, stews, braised dishes, corned beef, boiled dinners

• Topside – Roast beef, steaks, kabobs, skewers, stir fry

Silverside’s supreme tenderness after long braising makes it perfect for melt-in-your-mouth pot roasts and fall-off-the-bone stews. Topside’s quick cooking abilities lend themselves to grilling or pan searing flavorful steaks.

Price Comparison

Good news – both silverside and topside offer relatively affordable beef options! Here’s how they typically compare:

• Silverside – $7-9 per pound

• Topside – $9-12 per pound

So silverside runs a couple dollars cheaper on average. When feeding a crowd, those savings can add up quickly. Its budget price point makes silverside a smart choice for pot lucks, large family dinners, and other big gatherings.

However, topside delivers greater versatility and sometimes goes on sale at prices rivaling silverside. For shoppers willing to hunt deals, topside can provide better value overall.

The Verdict: Silverside vs Topside

So which cut reigns supreme when it comes to flavor, tenderness, and versatility?

Overall, topside takes the win. It adapts well to a wider range of cooking methods for excellent roasts, steaks, and more. Topside’s tender texture and beefy yet mild flavor make it more crowd-pleasing.

However, savvy cooks shouldn’t count out silverside. For budget-friendly braised dishes, lean roasts, and potlucks, it can be the perfect pick. Cooked the right way, silverside also makes fabulously rich stews and fall-off-the-bone pot roasts.

The next time you’re deciding which cut to buy for dinner, consider how you want to cook it. Silverside shines when braised, while topside excels under dry heat. Both can produce delicious, beefy meals. With the right techniques, you’re sure to get great results.

Let us know if you have a clear preference between silverside and topside beef. We’d love to hear your experiences cooking these versatile, flavorful cuts!