Welcome to our guide to beef cuts! It will help you learn more about the different cuts of beef and where on the animal they come from.
We think it’s important to know the basics of cooking and butchery, so we’ve told you how to cook each cut in the best way.
Different cuts of beef are mostly used for different things, which depends on how much fat they have and how tender they are.
When it comes to choosing the perfect roast or steak, two beef cuts often come to mind – topside and silverside These flavorful, versatile cuts both come from the hindquarters, but each has its own distinct qualities Which makes the better choice for roasting, braising or grilling? We’ll compare these two classic cuts to determine if topside or silverside reigns supreme.
Where Do Topside and Silverside Come From?
First let’s look at what part of the animal these cuts come from
Topside is taken from the inside of the round primal region of the hind leg. It sits above the silverside and sirloin tip.
Silverside is cut from the outer portion of the round adjacent to the topside. It gets its name from the silvery connective tissue membrane on one side.
So they originate from two neighboring muscles in the cow’s hindquarters. Both are hard working areas so the meat has good marbling and robust beefy flavor.
Key Differences Between Topside and Silverside
Though they come from the same general location, topside and silverside do have some notable differences:
Fat content – Topside is fattier while silverside is very lean.
Grain – Topside has a finer grain compared to silverside’s coarse grain.
Tenderness – Topside is more naturally tender due to higher fat content.
Shape – Topside is oval shaped, while silverside is more cylindrical.
Cooking methods – Topside can be roasted as-is, while silverside does better with moist cooking methods.
These characteristics impact which techniques allow each cut to shine brightest.
Best Cooking Methods for Topside
Thanks to its greater marbling and fine grain, topside takes well to dry cooking techniques like roasting. The fat keeps it from drying out.
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Oven roast whole as a standing rib roast alternative. Sear then roast at 300°F to desired doneness.
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Pan sear seasoned steaks to medium rare. Slice against the grain.
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Grill over high heat for flavorful, juicy grilled steaks.
Low and slow cooking like braising also works well for increased tenderness.
Best Cooking Methods for Silverside
With its very lean profile, silverside benefits most from moist cooking methods and marinades:
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Braise or simmer chunks in stews, curries and pot roasts until fork tender.
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Slow cook or pressure cook whole roasts with added liquid for pulled beef dishes.
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Marinate steaks before grilling fast over high heat to prevent drying out.
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Corn silverside using a salty brine to make deli-style corned beef.
The connective tissue softens into succulent gelatin when braised. Salting also adds moisture.
How Do Topside and Silverside Compare for Roasting?
For roasting whole cuts, the general consensus is that topside is superior to silverside. Here’s why:
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Topside’s fat bastes the meat from within as it cooks, keeping it juicy.
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The finer grain results in a more tender texture with a good chew.
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Topside’s shape makes attractive oven roasts.
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Less prep work is needed compared to removing silverside’s membrane.
However, seasoning and cooking method still play a big role. Cooked with care, silverside can make tasty budget roasts.
How Do They Compare for Steaks, Braising and Other Uses?
Beyond roasting, topside and silverside each shine in different applications:
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For steaks, tender topside works best. Grill or pan sear marinated slices.
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For braising and stews, silverside’s leanness gives full-bodied flavor as it cooks low and slow.
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For deli meats like pastrami or salt beef, silverside’s density makes the perfect canvas for curing and smoking.
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For a roast on a budget, silverside is economical. Braise for pot roasts or cook low and slow in liquid.
Sample Recipe Ideas
Ready to cook up these cuts? Try these recipe ideas:
Topside
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Herb crusted roast with red wine jus
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Grilled balsamic topside steaks
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Thai curry beef with cubed topside
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Horseradish and mustard topside roast beef sandwiches
Silverside
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Guinness braised silverside pot roast
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Silverside steaks with chimichurri
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Homemade pastrami from corned silverside
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Beef barley vegetable soup with silverside chunks
The Takeaway
While silverside can substitute for topside in a pinch, for most cooking methods, topside emerges as the clear winner for flavor and tenderness. Its ample marbling gives a distinct advantage when oven roasting or grilling steaks. For budget-friendly pot roasts and corned beef, silverside shines. Consider the differences in fat content, tenderness and recommended cooking techniques to pick the right cut for your needs. Both deliver big, beefy satisfaction!
Ribs & Rib-Eye Steak
Ribs are kept together to make a roasting joint or cut into individual ribs to serve two people. The centre of the rib is called the ‘rib-eye’. This can be filleted off the bone then cut into ‘rib-eye’ steaks. These have a marble of fat in the middle and can be pan-fried or barbecued.
This cut is often sold as Braising Steak. A little more tender than stewing steak. Use in casseroles, stews and to braise.
Though this is one of the tougher cuts, it is usually sold as ground meat. However, the ribs can also be marinated and grilled.
Another tough but tasty cut of beef from the chest. Since cows don’t have a collar bone, this area is very muscular and takes a long time to cook and break down the connective tissue. This helps the meat stay tender while it’s cooking, though.
Sirloin is one of the most well known beef cuts. After the sirloin is taken off the bone, it can be grilled or pan-fried as steaks, or it can be roasted whole and then cut into slices.
This cut of steak always comes without bones. It’s not as tender as other steaks, but it’s juicy and tastes good. People say that rump steak tastes great and is good for you. It’s also usually much cheaper than Sirloin or Fillet steak.
A fillet is one of the more expensive cuts of beef. It is made from the long muscle that runs along each side of the spine in a cow. It’s very tender and soft, and people often cut it into “fillet steaks” to cook in a pan or on a grill. It can also be roasted whole.
Fillet is one of the more expensive cuts of beef and is famously used in Beef Wellington. Because it isn’t usually marbled, it is cooked very rare to keep it from getting too tough.
Beef fillet is used in Beef Wellington
Shoulder / Clod / Chuck
This part of the animal works hard, so it’s full of muscle. Because of this, it takes longer to cook through, so it is usually boned and cut up to use in stews (like Brisket) or ground into mince.
How To Roast Beef Topside / Silverside (Round of Beef)
FAQ
Which is better, silverside or topside?
What is another name for topside beef?
Is topside same as corned beef?
Why is silverside tougher than Topside?
What is the difference between Silverside and topside beef?
Silverside and topside are both cuts of beef that come from the hindquarter of the animal, between the rump and leg. Silverside is taken from the outside of the rear leg, while topside comes from the inside of the hind leg, between the thick flank and the silverside. One of the main differences between these two cuts is their texture.
Which cut of beef is best for roasting?
Two popular cuts are silverside and topside, both taken from the hindquarter of the animal. Silverside is leaner and traditionally used for boiling or making corned beef, while topside is larger and more tender, making it a great choice for roasting. But which one is the best cut of beef?
What is topside beef?
Topside is a cut of beef that comes from the hindquarter of the animal, between the rump and leg. It’s a large and lean cut that’s perfect for roasting. The topside muscle is both tender and lean, making it an excellent choice for those who want a healthy and flavorful meal.
Is silverside a good steak?
This lean cut of beef can also be cut into steaks for grilling, frying, or stir-frys. If you’re looking for an inexpensive roasting joint, silverside is a good choice. However, if you want a more versatile cut that can be used for roasting, grilling, or frying, then topside is the way to go. What Is Silverside?