What is the best cut of beef topside or silverside

It has very little marbling and overall is quite a lean cut. Silverside is from the inside of the leg in the rear quarter.

It is much less fatty than a brisket and the best part is the eye which is what they often make pastrami from.

What is the best cut of beef topside or silverside. Top rump Silverside Topside The round which makes up the top part of the back leg is made up of three cuts. Top rump silverside and topside. All are lean cuts that are perfect for roasting.

Our silverside roasting joint is the ideal slow-roast joint for lazy Sunday lunches. Beef fillet with sherry vinegar and shallot jus. Tips for roasting beef.

Let the meat come to room temperature before you cook it. Roast the beef at a high temperature 240Cfan 220Cgas 9 or as high as your oven will go for about 15 minutes to get the heat through to the centre of the joint. Topside and silverside are as OMDB said are from the rump but are better for a long slow method of cooking as the muscles have had a lot of use and tend to be tougher.

If you are going to stir-fry this piece of meat i would bash the bejaysus out of it to tenderise it first. The thick flank is directly below the silverside cut and the leg of the animal is below that. Topside is another name for beef silverside.

A thin layer of fat surrounds beef silverside and the cut does not contain any bones. These qualities determine the ways in which the cut is commonly used. Silverside is leaner than Topside and can be used as inexpensive roasting joint but the lean meat yields much better results as a slowly cooked pot roast.

Steaks cut from the Silverside make excellent tasty Braising Steaks. It is very versatile makes a very good pot roast and can be braised or boiled. What is Silverside called in the US.

So to make the most of your beef it pays to consider where the cut has come from and what cooking methods will bring out the best qualities. Sirloin Versatile for all sorts of dishes from stir fry to kebabs or just served as a steak the beefier flavour stands up well to. Beef topside is taken from the round and has no bones in it.

The topside cut is the closest one to the back end of the animal with the sirloin and tenderloin cuts directly next to it. Using a slow cooker is the recommended way of cooking beef topside. Best slowly braised for at least 4 hours until the meat is meltingly tender.

Shin of beef is now popular in high end restaurants either cooked on or off the bone. The flank is divided into Hindquarter Flank and Forequarter Flank. Both provide very flavoursome fatty fairly tender and inexpensive meat.

A couple of days ago an Italian friend asked what is the difference between American Roast Beef and English Roast Beef. Actually in all that I have been able to find out it seems to be the way the beef is cut up. Maybe the following will help.

French Beef Cut Translations. Here is a list of the cuts that our butcher does for us. The French name links to the cut on the la-viande site and the English name links to Wikipedia.

Filet Fillet tender juicy expensive. Faux-Filet Sirloin steak with a different name in each English-speaking country. It is the piece that runs from the 3rd bottom rib up to the shoulderneck and it is wider at one end that the other which is almost a point.

Silverside is from the inside of the leg in the rear quarter. It is much less fatty than a brisket and the best part is the eye which is what they often make pastrami from. Topside steak is sliced from the whole topside which comes from the inside of the hind leg between the thick flank and the silverside.

Although sold as steak performs best when diced for slow-cooking in a hearty casserole or braise. It is very lean and tasty but also tough so requires long slow cooking. The rump is a very lean tender cut that is always sliced into steaks.

The topside is a large lean cut of beef rolled and divided into two or three boneless joints. The silverside is very similar to topside but requires slower cooking. Probably the most prized cut of beef the fillet is very tender and very lean as a steak it is suitable for quick cooking under the grill or for frying.

Larger pieces are used for dishes such as beef wellington. Other names for cuts of fillet include Filet Mignon Tenderloin Tournedos and Chateaubriand. Just above the leg is the silverside so-called because of the thin silvery tissue covering one side of the joint.

It is often used to make salt beef or corned beef roasted as a whole joint in the oven or sliced into minute steaks. It has very little marbling and overall is quite a lean cut. Biltong is most commonly made today from beef because its widespread and easy to get from any butcher.

The best beef for biltong is the finest cuts fillet sirloin or steaks cut from the hip such as topside or silverside. Other cuts can be used but the results can end up being chewier. The most common cut for making corned beef silverside also known as the bottom round is cut from a cows hindquarters.

These are the muscles the cow uses for walking so they get a lot of exercise. Its another tough lean cut loaded with connective tissue that responds best to slow cooking although it contains little. 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 youll get the benefit of roasting your silverside of beef on a.