Top Round Beef: Decoding the Names for this Versatile Cut Across the Pond

If you love cooking with different cuts of beef, you may have come across recipes calling for “top round” beef. But if you’re based in the UK that name may leave you puzzled when shopping for meat.

Top round has become a popular cut of beef in many parts of the world. But in Britain and across Europe it goes by different names that can be confusing for cooks unfamiliar with them.

In this in-depth guide, we’ll cover everything you need to know about top round beef, including:

• What exactly top round beef is
• The different names for it in the UK, US, and beyond
• How to select, cook, and serve this tasty cut

Understanding top round beef is the key to seeking it out and using it to make delicious dishes, regardless of what it’s called at your local butcher shop. Let’s dive in!

First things first – what is top round beef?

Top round comes from the back leg of the cow. More specifically, it is cut from the semi-membranosus muscle, one of the major muscles in the round primal area.

Being a muscle that gets well exercised, top round is lean and moderately tough. But when handled right in the kitchen, it can be very flavourful and tender.

Top round roasts and steaks have a mild beefy taste. They take well to marinades and moist cooking methods like braising or pot roasting. When roasted slowly or cooked in liquid, this cut can become succulent and delicious.

Due to its leanness, top round lacks the rich marbling that helps keep some cuts like ribeye tender. Proper cooking is key to bringing out its best attributes.

Thinly sliced across the grain, top round makes great sandwiches or pizzas. Cubed or ground, it shines in stews, soups, and burger mixes.

The Names for Top Round Beef in the UK

Now that we know what it is, what do the Brits call this cut?

In the UK, top round beef is primarily referred to as:

• Silverside – This name refers to the thin silvery membrane encasing the cut. Silverside is sold as a whole roast or boneless steaks.

• Thick flank – A traditional name used when the silverside is boned and rolled with the flank still attached.

• Topside – An alternate name used in parts of Britain. Don’t confuse it with the American top sirloin.

When shopping for top round in the UK, asking your butcher for silverside or thick flank roast is your best bet. Topside may cause confusion with other cuts.

What Top Round is Called in the US and Beyond

Of course, names for beef cuts vary across continents and cultures. Here’s a look at some other common names for top round:

• USA – Simply called top round here. May also be labeled “London broil” when sold as steaks, but this technically refers to the cooking method.

• Canada – Referred to as top round, same as the US.

• Brazil – Called coxão duro (hard shank).

• Argentina – Referred to as cuadril or ganso.

• France – Called rumsteck or gîte à la noix.

• Italy – Called noce d’interiora.

• Germany – Called oberschale or huft.

• Spain – Called babilla de la cadera.

Clearly there’s plenty of diversity when it comes to beef cut names globally! But now you can feel confident about spotting top round no matter where your travels take you.

Buying Quality Top Round/Silverside

When purchasing top round, whether in roast or steak form, here are some tips for selecting the best quality:

• Lean – Expect little marbling on this naturally lean cut. Avoid fat streaking.

• Firm – Meat should feel dense and firm to the touch, not mushy.

• Uniform color – Look for a smooth, even red color throughout.

• Fresh scent – Should smell mildly beefy and clean, not sour or ammonia-like.

• Ideal size – For roasts, 4-6 pounds. Steaks around 1-inch thick.

• Dry surface – Dampness indicates the meat has been previously frozen. Avoid this.

And as always when buying beef, ensure you choose cuts bearing the logo of quality inspection agencies, like the ‘Red Tractor’ symbol in the UK.

Cooking Methods for Juicy, Tender Results

Due to its lean nature, top round needs special treatment to cook up tender and moist. Here are some top cooking tips:

• Slow, low roasting – Roast in a 275°F (135°C) oven until medium rare internally.

• Moist heat – Braise or simmer in liquid like broth, wine, or sauce.

• Marinading – Soak in an acidic marinade several hours before cooking.

• Mechanical tenderizing – Use a mallet or fork to break down tough fibres.

• Sear then bake – Quickly brown all sides in a pan, then transfer to oven.

• Slice thin – Cut across the grain when serving to maximize tenderness.

Proper preparation and gentle, moist cooking will reward you with succulent roast beef or steaks.

Full-Flavored Recipes for Top Round/Silverside

Here are a few delicious ways to put silverside or top round to perfect use:

• Classic pot roast – Brown the roast then braise with vegetables in broth until fall-apart tender.

• Herb crusted roast beef – Coat the roast with a savory blend of rosemary, thyme and garlic before roasting.

• Roast beef sandwiches – Roast a top round, chill, and slice thinly for amazing lunchtime sandwiches.

• Beef bourguignon – Transform cubed top round into this heavenly French beef stew.

• Steak teriyaki – Marinate top round steaks in this flavor-packed sauce before grilling or broiling.

From comforting roasts to quick weeknight stir fries, top round’s versatility makes it an incredible addition to your cooking.

Mastering a Prized Cut, by Any Name

The top round has worldwide popularity for good reason – when treated right, it can be deliciously juicy and full of beefy character.

Hopefully this guide has armed you with the knowledge to recognize top round beef in any butcher shop or recipe, no matter the cultural name variations. You now hold the keys to selecting, preparing and serving incredible dishes with this economical roast and steak option.

At the end of the day, a great cut of meat is a great cut of meat. But understanding where it comes from on the animal, and the array of names for that cut, will make you an educated shopper and cook.

So the next time a recipe calls for “top round” and you’re greeted by “silverside” at the butcher counter, you can smile knowing it’s the exact same versatile gem. Time to start cooking up tasty beef masterpieces!