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Bottom roundvsTopside

beef · Approximate equivalent

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

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.

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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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
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Names by country

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

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