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Bottom roundvsSirloin tip

beef · Approximate equivalent

These cuts are approximate equivalents — similar in character but with meaningful differences in preparation or exact cut.

Both lean round subprimals. Bottom round (silverside) is the harder outer-thigh group; sirloin tip (knuckle) is the front-thigh quadriceps and is naturally tenderer.

Bottom round
Beef · Round

The outside group of muscles on the rear leg — the harder, leaner counterpart to *top round* (topside). Anatomically the *biceps femoris* and surrounding muscles, with longer…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
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Sirloin tip
Beef · Round

The knuckle muscle group at the front of the rear leg, between the sirloin and the round — anatomically the *quadriceps* (rectus femoris and surrounding muscles). Leaner than the…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
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Names by country

CountryBottom roundSirloin tip
🇺🇸United StatesBottom roundSirloin tip
🇬🇧United KingdomSilversideTop rump
🇫🇷France—Noix
🇪🇸SpainContraBabilla
🇦🇷Argentina—Bola de lomo
🇲🇽MexicoCueteBola
🇵🇹PortugalChã de fora—
🇧🇷BrazilCoxão duroPatinho
🇮🇹ItalySotto-fesaNoce
🇩🇪GermanyUnterschaleKugel

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