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BresaolavsTopside

beef · Approximate equivalent

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

Adjacent muscle group; some bresaola variants use punta d'anca (the top of the round).

Bresaola
Beef · Round

Italy's iconic air-dried cured beef, IGP-protected as Bresaola della Valtellina. Made from the lean inside-round muscles (typically punta d'anca, fesa, or magatello), salt-cured…

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
Full details →

Names by country

CountryBresaolaTopside
🇺🇸United StatesBresaolaTop round
🇬🇧United KingdomBresaolaTopside
🇫🇷FranceBresaolaTende de tranche
🇪🇸SpainBresaolaTapa de cadera
🇦🇷ArgentinaBresaolaNalga
🇲🇽MexicoBresaolaTapa de aguayón
🇵🇹PortugalBresaola—
🇧🇷BrazilBresaolaCoxão mole
🇮🇹ItalyBresaolaFesa
🇩🇪GermanyBresaolaOberschale

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