Is silverside or topside better?
Online Answer
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..
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The sirloin is boned and rolled into a neat joint or sliced across into sirloin steaks. ... 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..
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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..
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It's a lean solid joint with few seams which makes it ideal for cooking rare as a roasting joint, but can also be pot-roasted to retain moisture in the meat for tender delicious results. Available in joints between 1 and 4kg. Serving Size: A 1kg joint(approx 2lb) will feed 3-4, we suggest roughly 8oz (250g) per person.
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