Is Topside Better Than Silverside?

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. ... Traditionally sold rolled and tied, Topside makes a good, roasting joint full of beefy flavours.

What is the best beef joint for roasting?

For roasts, the best cuts include rib (on the bone or boned and rolled), sirloin, top rump and fillet. For quick cooking, try fillet, entrecôte, rib eye, sirloin or rump steaks. Brisket, topside and silverside are good for pot roasts, and stewing and braising steak are good for stews and casseroles.

Which is more tender silverside or topside?

Topside of beef is the long, inner muscle of the cow's thigh which makes for a lean cut, yet it's more tender than silverside taken from the hindquarters. It tastes delicious when roasted as a whole joint, or diced and slowly stewed so the meat breaks down and becomes melt-in-the-mouth.