Silverside beef is a delicious and affordable cut of meat that comes from the hindquarters of cattle. It’s quite popular in countries like the UK, Ireland, Australia and New Zealand, but what exactly is silverside and how is it used? In this comprehensive guide, we’ll cover everything you need to know about silverside beef including where it comes from, its characteristics, how to cook it and what it’s called in the USA.
Where Does Silverside Come From on the Cow?
Silverside is cut from the rear of the cow, from the section of the animal known as the round primal or hindquarter region. More specifically, it comes from the top portion of the round primal, above the leg muscles.
It’s a large, boneless cut of meat that is very lean, with little marbling or fat running through it. Only a thin outer layer of fat covers the silverside cut. The main muscle it is cut from is called the biceps femoris.
The Origins of the Name “Silverside”
So how did this beef cut get the unusual name “silverside”? It comes from the presence of a thick silvery connective tissue membrane that runs along one side of the uncooked beef. This membrane has an almost shiny, pearlescent appearance resembling silver, hence the name “silverside”.
The connective tissue is too tough to eat so this “silverwall” membrane needs to be fully removed before cooking. Once trimmed off silverside transforms into a lean and tender cut of beef perfect for roasting or braising.
Key Characteristics of Silverside Beef
Here are some of the defining features of silverside beef:
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Large, lean and boneless
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Very little marbling or fat inside the meat
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Thin outer layer of fat cap
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Silvery connective tissue membrane on one side
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Coarse grain with thick muscle fibers
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Meat color ranges from bright cherry red to deep burgundy
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High moisture content
The minimal fat content means silverside must be cooked carefully to prevent it from drying out. Methods like braising or slow roasting work best.
How is Silverside Beef Used?
This versatile cut can be used in all kinds of delicious beef recipes:
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Roasted whole as a budget-friendly roast beef
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Thinly sliced into minute steaks for quick cooking
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Split in half and grilled like salmon steaks
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Corned or brined for traditional corned beef
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Dry cured into biltong or jerky
In the UK, Ireland, Australia and New Zealand, silverside is most often used for making corned beef, salt beef and boiled dinners. It’s the cut of choice for classic corned beef and cabbage. The brining process tenderizes the meat, while the slow simmering cooks it to fork-tender perfection.
What is Silverside Called in the USA?
While the name silverside is rarely used in the United States, this cut goes by a few other common names:
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Bottom round
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Outside round
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Rump roast
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Eye of round
Of these names, bottom round is the closest equivalent and most widely used term for silverside in the USA. Outside round can also be used interchangeably.
Rump roast and eye of round refer to slightly different cuts, but are sometimes used by butchers when labeling silverside beef.
Tips for Cooking Silverside Beef
Silverside is easy to cook, but proper preparation is important to keep it tender and juicy. Follow these tips when cooking silverside roasts or steaks:
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Always trim off the outer silvery membrane before cooking
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Generously season the meat with salt, pepper and herbs
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Quickly sear the meat before roasting or braising
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Roast silverside in a 300-325°F oven until it reaches your desired doneness
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Braise silverside roasts in flavorful liquid for ultimate tenderness
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Slice roast beef very thin against the grain after resting
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Avoid overcooking beyond medium doneness
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Pair roasted silverside with sauces or gravy for added moisture
Silverside Makes a Fantastic Roast
With its big beefy flavor, sliceable texture and affordable price, silverside is an ideal cut for roast beef. Cooked properly with gentle roasting or braising, it can be as tender and delicious as pricier cuts like rib roast or tenderloin, at a fraction of the cost.
Next time you see silverside, bottom round or outside round on sale at the grocery store or butcher shop, consider grabbing one for your next Sunday supper. Roast up a silverside masterpiece for your family or dinner guests.
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Procured from the hindquarter of cattle, silverside can be described best as a lean, boneless cut of meat that features only a sliver of marbled fat and a wide-grained texture. It’s quite similar to topside but as it’s a little tougher, it does require longer cooking to achieve tenderness.
Although it’s often classed as a second-class roasting joint, Silverside of beef can take pride of place on the dining table of any Sunday roast dinner, providing it’s cooked correctly.
How to cook silverside beef
As we just mentioned, silverside of beef makes for a very good roasting joint. And an affordable one at that. What’s more, it’s fairly easy to cook. Best pot roasted or roasted in the oven, beef silverside is complemented well by garlic and rosemary. Remember, as always, to season well with salt and pepper before placing in the oven.
As the meat is a little tougher than other roasting joints, you’ll get the benefit of roasting your silverside of beef on a low heat for a few hours. Refer to your silverside of beef recipe for accurate cooking times. As huge fans of Sunday beef roasts, we recommend serving it medium-rare alongside an onion gravy and creamy mashed potatoes.
How To Roast Beef Topside / Silverside (Round of Beef)
FAQ
What is silverside beef called in the US?
Silverside: Beef silverside also known as Top Round in the U.S. is a lean, tough cut of meat from the hind part of the animal. It gets its name because of the “silver wall” on the side of the cut.
Are corned beef and silverside the same thing?
What’s the difference between corned beef and silverside? Well basically they’re the same thing — just a different cut of beef. Corned beef is traditionally made using the brisket, an inexpensive cut of meat that is perfect when slow cooked. Silverside is made using topside which has slightly less fat.
Is silverside a good cut of beef?
Silverside, cut from the hindquarter just above the leg, is a lean, versatile cut that really shines when prepared with a bit of patience. Its naturally firm texture transforms beautifully with slow cooking, making it a great choice for those who appreciate classic beef flavour without excess fat.
Is silverside tough or tender?
Silverside is a lean, boneless cut of beef with wide-grained texture and less marbled fat than other cuts. Although it can look similar to topside, it is slightly tougher, which means it’s best cooked low and slow to make it more tender.
What is a silverside cut of beef?
Silverside: Beef silverside also known as Top Round in the U.S. is a lean, tough cut of meat from the hind part of the animal. It gets its name because of the “silver wall” on the side of the cut. This is a long fibrous “skin” which has to be removed as it is too tough to eat. Is silverside of beef a good cut?
What is silverside beef called in the USA?
Silverside beef is a popular cut of meat in many parts of the world, but what is it called in the USA? This hearty cut from the hindquarter of cattle is known by a few different names stateside.
What is the difference between topside and silverside beef?
Topside and silverside are two popular cuts of beef that are often rolled into boneless joints for roasting. They both come from the top part of a cow’s hind leg and are typically very lean cuts of meat. The difference between these two cuts is that topside beef comes from the inside of the back leg, whereas silverside comes from the outside.
What is silverside beef used for?
Silverside is a favorite among many for its rich, beefy flavor and succulent texture. It is best when cooked slowly, allowing the meat to tenderize and soak up the flavors of the cooking liquids. This cut is commonly used for making pot roast, corned beef, and pastrami. It is also popular for serving as thinly sliced deli roast beef.
What is the difference between Silverside and topside?
Part of the animal: Silverside comes from the outside of a cow’s hind leg, while topside comes from the inside of a cow’s back leg. Texture: Silverside is slightly tougher and granier, while topside is slightly more succulent. Roasting: Silverside can be roasted in the oven but it needs to be cooked slowly for tender results.
What is the difference between corned beef and Silverside?
The terms ‘corned beef’ and ‘silverside’ are often used interchangeably, however corned beef is a cut of meat (brisket) that has been cured or pickled in a seasoned brine. Silverside is also a cut of beef, the hindquarter just above the leg, and it gets its name because of the silver appearance on the side of the cut.