Topside and Silverside

Taken from the top of the hind legs, these lean, boneless cuts are best cooked through slow moist methods, such as braising, in order to tenderise the meat.

Topside

Known as 'top round' in the US, this lean joint is best slow-roasted, pot-roasted or braised. If used for roasting, it should have a piece of larding fat tied around it to help baste and keep it moist during cooking. It may also be cut into steaks for frying or grilling and into smaller strips for stir-fries.

Silverside

This cut, taken from the outside leg, is less tender than topside and if roasted, requires regular basting throughout the cooking period. It is excellent for pot-roasting and for stews.

Silverside can also be used to make traditional English boiled salt beef, eaten with carrots and dumplings.