When it comes to choosing the perfect cut of beef for your next roast, there are a lot of options to consider.
Two popular choices are topside and silverside, both of which come from the hind quarter of the animal. But which one is the best?
In this article, we’ll take a closer look at these cuts of beef and explore their unique qualities and characteristics. Whether you’re a seasoned chef or a novice cook, you’ll learn everything you need to know to make an informed decision about which cut is right for you.
So, let’s dive in and discover the best cut of beef for your next roast!
What Is The Best Cut Of Beef Topside Or Silverside?
When it comes to choosing between topside and silverside, it ultimately depends on your personal preference and cooking style.
Topsides are large, lean cuts of beef that come from the inner thigh muscles of the hind leg. They are perfect for roasting as a whole joint and are usually on the cheaper side of your roast choices. While they can have a slightly tougher texture, they are still flavour-packed and can be seasoned and seared in a hot pan for a delicious and crisp exterior coating.
Silversides, on the other hand, come from the outside of the rear leg and sit between the knuckle and the topside. They are leaner than topsides and can be used as an inexpensive roasting joint, but the lean meat yields much better results as a slowly cooked pot roast. Steaks cut from silversides make excellent, tasty braising steaks.
Traditionally sold rolled and tied, topsides make a good roasting joint full of beefy flavours. As a working muscle, the meat is fairly lean and should be roasted gently, still pink at the centre. It is very versatile, makes a very good pot roast, and can be braised or boiled. Thin slices of topside make ideal minute steaks for flash frying.
Silversides were traditionally sold as a boiling joint for salt beef. They would have been salted and very lean. They are generally now sold unsalted for roasting but to keep them lovely and moist, they need regular basting once they’re in the oven.
In terms of flavour, silverside has the best and strongest beef flavour of all the rump roasts and is a very popular choice. It’s a little drier and grainer in texture than topside but still very tender when cooked properly.
What Is Topside Beef?
Topside beef is a large, lean cut that comes from the inner thigh muscles of the hind leg, between the thick flank and the silverside. This cut is extremely lean and performs best when diced for slow-cooking in a hearty casserole or braise. However, topside is also an excellent roasting joint due to its tender and lean nature.
When preparing a topside roast, it is important to season it well and sear it in a hot pan before cooking for a delicious and crisp exterior coating. Once cooked, remove the netting and rest the beef covered loosely with foil for at least 30 minutes. This resting time allows the juices to cool and redistribute through the topside beef joint, leading to juicy tender slices of roast beef.
It is important to note that topside beef has a lot of connective tissue due to its location in the hind leg muscles, which can result in a slightly tougher texture. However, this is easily remedied by cooking it gently and roasting it until pink at the center.
What Is Silverside Beef?
Silverside beef is a lean cut of beef that comes from the outside of the rear leg, between the knuckle and the topside. It is a popular choice for slow-cooking as a pot roast or for making braising steaks. Silverside has a stronger beef flavour than topside and is a little drier and grainer in texture. It is important to keep silverside moist while roasting by regularly basting it in the oven. While silverside can be used as an inexpensive roasting joint, it is best suited for slow-cooking methods to achieve optimal tenderness and flavour.
Differences In Texture And Flavor Between Topside And Silverside
While both topside and silverside are lean cuts of beef, they have distinct differences in texture and flavor. Topsides have a slightly tougher texture due to the connective tissue in the inner thigh muscles, but they are still packed with flavor. Silversides, on the other hand, have a wide-grained texture and are leaner than topsides. They are known for having the best and strongest beef flavor of all the rump roasts.
When cooked properly, topsides can be roasted and served rare while remaining tender. They are also versatile and can be used for pot roasts or braising. Silversides, on the other hand, are best cooked at a slower pace to achieve tenderness. They can be used as an inexpensive roasting joint or cut into braising steaks.
In terms of taste, silversides have a more intense beef flavor than topsides due to their location on the carcass. Silversides sit between the knuckle and the topside, which gives them their distinctive flavor. While topsides may not have as strong of a flavor profile as silversides, they still provide a hearty and beefy taste that is perfect for roasting or slow cooking.
Cooking Methods For Topside And Silverside
When it comes to cooking topside and silverside, it’s important to consider their lean nature and choose the right cooking method to ensure that they remain moist and tender.
For topside, it is best to use a slow-cooking method such as pot roasting, braising or boiling. This allows the meat to cook slowly and gently, resulting in a tender and juicy roast. Before cooking, you can season the meat with herbs and spices or sear it in a hot pan to add flavour and texture. When roasting, make sure to baste the meat regularly to keep it moist.
Silverside can also be slow-cooked using methods such as pot roasting or braising. However, it can also be roasted in the oven if you take care not to overcook it. To do this, it’s important to keep the meat moist by basting it regularly with its own juices or a marinade. You can also add vegetables such as onions, carrots and celery to the roasting pan to add flavour and moisture.
Which Cut Is Best For Different Dishes (roasts, Stews, Etc.)
When it comes to choosing the best cut of beef for different dishes, it’s important to consider the cooking method and desired outcome. For roasting, topside and silverside are both great options, but they have slightly different characteristics.
Topsides are perfect for roasting as a whole joint and are usually on the cheaper side of your roast choices. They are large, lean cuts of beef that come from the inner thigh muscles of the hind leg. While they can have a slightly tougher texture, they are still flavour-packed and can be seasoned and seared in a hot pan for a delicious and crisp exterior coating. Thin slices of topside also make ideal minute steaks for flash frying.
Silversides, on the other hand, are leaner than topsides and can be used as an inexpensive roasting joint, but the lean meat yields much better results as a slowly cooked pot roast. Steaks cut from silversides make excellent, tasty braising steaks. When roasted, silverside has the best and strongest beef flavour of all the rump roasts and is a very popular choice. It’s a little drier and grainer in texture than topside but still very tender when cooked properly.
For stews and casseroles, brisket, topside, and silverside are good choices. Brisket is a flavorful cut that comes from the breast of the cow and is perfect for slow-cooking in stews or braising. Topsides can also be used for pot roasts, but they are better suited for quick cooking methods like flash frying or stir-frying. Silversides make excellent braising steaks due to their lean meat and strong flavour.
When choosing any cut of beef, look for firm, fine-grained meat that should be moist, rather than dry or slimy. A light marbling (thin streaks) of fat running through the meat is a good sign – this gives succulence and flavour and without it, the meat will be dry once cooked. Properly hung beef should be deep burgundy in colour, rather than bright red. Go for cleanly cut, neatly trimmed pieces of beef with no fragments of shattered bone.
Price And Availability Comparisons Between Topside And Silverside
When it comes to price and availability, both topside and silverside are relatively affordable cuts of beef. A 1kg piece of either cut will cost around £16 and can feed up to 4 people. However, topside is often more widely available in supermarkets and butchers, whereas silverside may require a bit more searching.
In terms of cooking, topside is a versatile cut that can be roasted, braised or boiled. It is also a popular choice for pot roasts and minute steaks. Silverside, on the other hand, is best suited for slow cooking methods such as pot roasting or braising.
When it comes to flavour and texture, topside has a slightly milder taste and can be a bit tougher than silverside. Silverside, on the other hand, has a stronger beef flavour and a slightly more grainy texture.
Ultimately, the choice between topside and silverside comes down to personal preference and cooking style. Both cuts are affordable, flavourful and versatile in their own ways.
