CarneAtlas

Bottom roundvsSirloin tip

beef · Approximate equivalent

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.

Translation takeaway

These are related cuts, but not perfect swaps. Use the table below to judge how close your local option is before buying.

Open Bottom roundOpen Sirloin tipSee substitutes
Raw Bottom round — Beef Round cut
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
Full details →
Raw Sirloin tip — Beef Round cut
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
Full details →
Keep Bottom round and Sirloin tip together in your notebook.

Names by country

CountryBottom roundSirloin tip
🇺🇸United StatesBottom roundSirloin tip
🇬🇧United KingdomSilversideTop rump
🇫🇷France—Noix
🇪🇸SpainContraBabilla
🇲🇽MexicoCuete / Pulpa negraBola / Pulpa blanca
🇵🇹PortugalChã de fora—
🇧🇷BrazilCoxão duroPatinho
🇮🇹ItalySotto-fesaNoce
🇩🇪GermanyUnterschaleKugel

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