CarneAtlas

Bottom roundvsTopside

beef · Approximate equivalent

Sister cut on the round — top round (topside) is the inner thigh, bottom round (silverside) is the outer thigh. Topside is more tender and finer-grained; bottom round is harder and leaner with longer fibres, better for slow roasting and curing.

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 TopsideSee 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
Raw Topside — Beef Round cut
Topside
Beef · Round

Top round comes from the inside of the rear leg, one of the leaner muscles on the animal. It has a mild flavor and firm texture that can be tough if overcooked. It is best…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
Keep Bottom round and Topside together in your notebook.

Names by country

CountryBottom roundTopside
🇺🇸United StatesBottom roundTop round
🇬🇧United KingdomSilversideTopside
🇫🇷France—Tende de tranche
🇪🇸SpainContraTapa de cadera
🇲🇽MexicoCuete / Pulpa negraTapa de aguayón
🇵🇹PortugalChã de foraPojadouro
🇧🇷BrazilCoxão duroCoxão mole
🇮🇹ItalySotto-fesaFesa
🇩🇪GermanyUnterschaleOberschale

Would you know it at the counter?

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