Silverside vs Topside: Breaking Down the Best Cuts of Beef

As a beef lover, I’m always on the hunt for the perfect cut to satisfy my cravings. While tenderloin and ribeye grab the glory, there are other unsung beef cuts worthy of attention. Two affordable options are silverside and topside – both flavorful cuts from the hindquarter. But when it comes to silverside vs topside, which cut reigns supreme?

I decided to dig into the differences between these two budget-friendly cuts. Keep reading as I break down silverside and topside in terms of taste, texture cooking methods and more. Let’s slice into this beefy debate!

Silverside and Topside: The Need-to-Know

First a quick primer on these dueling cuts

Silverside – This cut comes from the outer thigh of the cow’s hind legs. It sits between the knuckle and topside. Silverside has a covering of silvery connective tissue, hence the name. It’s lean and moderately tough.

Topside – This boneless cut is taken from the inside of the round, just above the silverside. It’s a large, lean and tender cut from a working muscle.

Both offer big beefy flavor at a budget-friendly price. But they have some key differences when it comes to texture and ideal cooking methods.

Silverside vs Topside: Key Differences

When comparing silverside vs topside, keep these differences in mind:

Texture – Silverside has a coarser, tighter grain. Topside is finer-grained and more tender.

Fat Content – Silverside is lean while topside has some marbling and external fat.

Versatility – Topside is more versatile for roasting, grilling, etc. Silverside needs moist cooking methods.

Price – Topside costs slightly more than silverside per pound.

Flavor – Both have robust beefy flavor. Some prefer silverside for its extra “bite.”

Best Cooking Methods – Silverside does best with slow, moist cooking like braising. Topside can be roasted, grilled and pan-seared.

Now let’s explore how these factors impact the cooking and eating experience.

Put to the Test: Cooking Silverside and Topside

To best compare these cuts, I cooked up both silverside and topside roasts using recommended techniques. For the silverside, I went with a slow braise. For the topside, I oven-roasted with just salt and pepper.

Silverside Braised in Red Wine

I seasoned a 2 pound silverside roast with salt, pepper and thyme. I browned it in oil then braised it low and slow in red wine and stock for 2 1/2 hours until fork tender. The meat was moist and infused with flavor. The connective tissue melted away leaving incredibly tender beef.

Topside Roast

I let a 2 pound topside roast come to room temp then seasoned it simply with salt and pepper. I roasted it in a 250°F oven for about 1 hour until it hit 130°F for medium rare doneness. The topside came out incredibly juicy and tender with a mouthwatering crust.

While both roasts were melt-in-your-mouth delicious, the preparation time and methods differed greatly. The silverside required more hands-on effort while the topside was nearly effortless.

How to Cook Silverside and Topside

Keeping their unique properties in mind, here are some top tips for cooking silverside and topside roasts to perfection:

For Silverside:

• Braise, simmer or poach in liquid to prevent drying out
• Break down tough connective tissue with acidic ingredients like wine or tomatoes
• Cook low and slow – aim for 300°F or less for 2+ hours
• Slice across the grain to maximize tenderness

For Topside:

• Bring to room temp before cooking
• Roast uncovered at 250°F until it reaches 130°F for medium rare
• Monitor temperature not time
• Let rest 10 minutes before slicing with the grain
• Can also be grilled or pan-seared like steaks

What Dishes Work Best with Each Cut?

With their unique properties, silverside and topside are better suited for certain dishes:

Silverside Shines In:

• Pot roasts
• Hearty stews and casseroles
• Corned beef
• Shredded beef sandwiches

Topside Excels In:

• Sunday roasts
• Grilled steaks
• Stir frys
• Kebabs
• Fajitas
• Roast beef sandwiches

So while silverside needs some TLC, topside can be as simple as a sprinkle of salt and pepper before roasting. Both fill the dinner table affordably.

Price and Where to Buy Silverside and Topside

Both silverside and topside offer good value. Expect to pay:

• Silverside – $6-8 per pound
• Topside – $7-10 per pound

When shopping, look for well-marbled topside roasts and silverside with a thick, bright white fat cap. Avoid cuts with dry, dull-colored meat.

You can often find these cuts at:

• Butcher shops
• Warehouse clubs like Costco
• Large grocery stores
• Online meat delivery services

For the best selection, specialty butcher shops are my top pick. Their skilled butchers can offer cooking guidance as well.

Time to Choose Your Cut: Silverside vs Topside

So which cut should you choose for your next hearty beef supper? Here’s a quick cheat sheet:

Get Silverside If You Want:

• An ultra affordable cut
• Deep beefy flavor
• Time to slow cook a roast
• Meat that shreds easily for sandwiches

Go With Topside For:

• A tender roasting joint
• Grilling steaks
• Quick cooking times
• Versatile stir fry or kebab meat

Both offer serious beefiness on a budget. While silverside needs some preparation love, it rewards you with fork-tender texture and concentrated flavor. For a near-instant roast or grilling steaks, opt for fool-proof topside.

Now that you know how to maximize these two affordable cuts, it’s time to add them into your beef rotation. Try swapping out pricier roasts or steaks with budget-friendly silverside or topside. Then slice into some satisfying savings without sacrificing an ounce of flavor.