Topside is the traditional name in United Kingdom. Outside that tradition, butchers carry comparable beef cuts under different names — sometimes the same anatomical piece, sometimes a close cousin. The alternatives below are grouped by country so you can match what your local butcher actually carries.
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.
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.
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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