CarneAtlas
← Topside

Topside substitutes

Topside is the traditional name in United Kingdom. Elsewhere, butchers sell the same piece — or a close cousin — under a different name.

What to ask for
Jump straight to your country.

Order one of these

Substitutes for Topside that can be delivered rather than hunted down at a counter.

Affiliate links — CarneAtlas may earn a commission at no extra cost to you.

Argentina

Nalgaclose substitute

Same cut — the inside/top round of the rear leg. Nalga is the Argentine name; topside is British, coxão mole Brazilian. Same anatomy, different tradition.

France

Merlanapproximate

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

Italy

Bresaolaapproximate

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

United States

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.

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.

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.

← Full Topside details