Beef Round

Topside & Silverside of Beef – Prime Roasting Cuts from the Hind Quarter

Topside and Silverside are large, lean cuts taken from the hind quarter of the animal, located between the rump and the leg. Both are traditional favourites for roasting and offer excellent value for money.

Topside of Beef
Topside is a naturally lean and relatively tender muscle, making it perfect for roasting. Once cooked, it slices beautifully into lean, uniform cuts.

• Ideal for: Traditional Sunday roasts

• Cooking tip: Roast at 180–190°C (Gas Mark 4–5) and baste regularly for maximum flavour and juiciness.

Silverside of Beef
Silverside is also a lean, boneless cut but with a slightly coarser grain. It’s best suited to slower, wetter cooking methods to keep it moist and tender.

• Ideal for: Pot roasting, braising steaks, or dicing

• Cooking tip: Roast with liquid or pot roast for best results.

Silverside gets its name from the thin, silvery membrane that runs along one side of the cut. For special occasions, a rolled sirloin offers a more luxurious alternative.