What is Topside called in the United States?

In the United States, Topside is known as Top round.

What is Topside called in Mexico?

In Mexico, Topside is known as Tapa de aguayón.

What is Topside called in France?

In France, Topside is known as Tende de tranche.

What is Topside called in Spain?

In Spain, Topside is known as Tapa de cadera.

What is Topside called in Brazil?

In Brazil, Topside is known as Coxão mole.

What is Topside called in Italy?

In Italy, Topside is known as Fesa.

What is Topside called in Germany?

In Germany, Topside is known as Oberschale.

What is Topside called in Portugal?

In Portugal, Topside is known as Pojadouro.

What part of the beef does Topside come from?

Topside comes from the Round section of the beef.

Topside

Beef · Round

RoastCure

Also called

🇺🇸Top round🇲🇽Tapa de aguayón🇫🇷Tende de tranche🇪🇸Tapa de cadera🇵🇹Pojadouro🇧🇷Coxão mole🇮🇹Fesa🇩🇪Oberschale🇦🇷Nalga↗

→ See all Topside substitutes by country

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 slow-roasted to medium-rare and sliced very thin against the grain, or used for braising, deli roast beef, and beef jerky.

Names by country

Country	Name	Notes
🇺🇸United States	Top round
🇬🇧United Kingdom	Topsideprimary
🇲🇽Mexico	Tapa de aguayón
🇫🇷France	Tende de tranche
🇪🇸Spain	Tapa de cadera
🇵🇹Portugal	Pojadouro	The inner posterior of the leg in Portuguese butchery — the classic cut for steak with sauce (origin of the bitoque), grilling, and stewing.
🇧🇷Brazil	Coxão mole
🇮🇹Italy	Fesa
🇩🇪Germany	Oberschale

Find Topside near you

In the US, this cut is usually sold as Top round — ask your butcher for that. It's most likely to be stocked by a good local butcher.

Find a good local butcher near you

Opens Google Maps at your location. Availability varies by shop — call ahead for specialty cuts.

Similar cuts

Bresaolaapproximate

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

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Bottom roundapproximate

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.

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Sirloin tipapproximate

Sister cut on the round — sirloin tip is the front knuckle (quadriceps), topside is the inner thigh (adductor). Both lean roasting cuts, sirloin tip is the slightly tenderer of the two.

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Merlanapproximate

Both inside-thigh round cuts; merlan is a small specific muscle within the broader top-round group.

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Eye of roundapproximate

Both are lean cuts from the round suited to slow roasting and thin slicing, but eye of round is more cylindrical, even leaner, and slightly tougher than top round.

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