What is Bottom round called in the United Kingdom?

In the United Kingdom, Bottom round is known as Silverside.

What is Bottom round called in Brazil?

In Brazil, Bottom round is known as Coxão duro.

What is Bottom round called in Portugal?

In Portugal, Bottom round is known as Chã de fora.

What is Bottom round called in Italy?

In Italy, Bottom round is known as Sotto-fesa.

What is Bottom round called in Germany?

In Germany, Bottom round is known as Unterschale.

What is Bottom round called in Spain?

In Spain, Bottom round is known as Contra.

What is Bottom round called in Mexico?

In Mexico, Bottom round is known as Cuete / Pulpa negra.

What part of the beef does Bottom round come from?

Bottom round comes from the Round section of the beef.

Bottom round

Beef · Round

RoastBraise

Also called

🇬🇧Silverside🇲🇽Cuete / Pulpa negra🇪🇸Contra🇵🇹Chã de fora🇧🇷Coxão duro🇮🇹Sotto-fesa🇩🇪Unterschale

→ See all Bottom round substitutes by country

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 fibres and more connective tissue than the inner thigh. Sold across Anglo and European butchery as one of the canonical round subprimals: a slow-roasting joint when whole, a braising or salt-cured cut when divided. The British *silverside* tradition turns it into salt-beef and corned beef; the German *Sauerbraten* uses it for the long marinade-and-braise; the Brazilian *coxão duro* is a churrasco staple cut against the grain. Best results come from low slow heat or long cures — quick high-heat cooking produces a tough result.

Names by country

Country	Name	Notes
🇺🇸United States	Bottom roundprimary	USDA-graded outside-round subprimal; sometimes "outside round" or "bottom round roast." Distinct from top round (topside).
🇬🇧United Kingdom	Silverside	Named for the silvery membrane on the underside of the joint. Classic for salt beef, corned beef, or pot-roasting.
🇲🇽Mexico	Cuete / Pulpa negra	Cuete is the more common Mexican butcher-counter term; pulpa negra is the regional alternative (used in central and southern Mexico). Both refer to the same outside-round / silverside cut.
🇪🇸Spain	Contra	The outer-leg subprimal in Spanish butchery; harder than babilla, used for stews and roasts.
🇵🇹Portugal	Chã de fora	Sometimes "ganso redondo"; the outside round of the leg in Portuguese butchery.
🇧🇷Brazil	Coxão duro	"Hard topside" — distinct from coxão mole (top round); the harder, leaner outside-round joint. Often sliced very thin against the grain for churrasco.
🇮🇹Italy	Sotto-fesa	Distinct from fesa (top round); the outer-thigh subprimal in Italian butchery.
🇩🇪Germany	Unterschale	The outside thigh in German butchery; the classic Sauerbraten cut, marinated for several days before braising.

Free Bottom round reference card

Diagram, cooking notes, and 8 names on one printable page.

Free. One-page reference.

Similar cuts

Sirloin tipapproximate

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.

Compare side by side →

Tortuguitaapproximate

Same general anatomical region (outside-rear-leg muscle group). Tortuguita is a smaller curved muscle within the broader silverside / contra group; both are slow-cook cuts.

Compare side by side →

Topsideapproximate

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.

Compare side by side →

Eye of roundapproximate

Both are part of the wider outside-round muscle group anatomically; eye of round is the small, cylindrical eye muscle within the silverside group, bottom round is the larger surrounding mass. UK butchery often groups them all under "silverside."

Compare side by side →