Updated 30 September 2026
Topside and silverside are two of Britain's most popular roasting joints, and they often sit side by side at the butcher's counter looking almost identical. Both are lean, boneless joints from the hindquarter, and both are good value. But they aren't quite the same, and they cook differently. Here's a butcher's guide to topside vs silverside: where they come from, how they differ, and which to choose for your roast.
Where they come from
Both joints come from the hind leg, the "round" of the animal.
- Topside comes from the inside of the thigh. It's a large, lean muscle that does a moderate amount of work.
- Silverside comes from the outside of the thigh, next to the topside. It gets its name from the silvery membrane (silver skin) on one side. It's a harder-working muscle.
Because silverside works harder, it's usually a little tougher and coarser-grained than topside.
Topside vs silverside at a glance
| Topside | Silverside | |
|---|---|---|
| Location | Inner thigh | Outer thigh |
| Tenderness | More tender | Firmer, coarser grain |
| Fat | Very lean, often barded with a layer of fat | Very lean |
| Best for | Roasting, pink and thinly sliced | Pot-roasting, braising, salt beef |
| Doneness | Rare to medium | Cooked slowly, until tender |
| Price | Good value | Usually a little cheaper |
Topside: the better roast
Topside is the more tender of the two, which makes it the better choice for a classic roast beef. It's very lean, so it's often tied with a layer of fat on top (barded) to baste it while it cooks. The keys to a great topside roast are to cook it hot at first, keep it pink, rest it well and slice it thinly across the grain.
How to roast topside: 20 minutes at 220°C, then 180°C for:
| Doneness | Minutes per kg at 180°C | Take out at |
|---|---|---|
| Rare | 30–35 | 48–50°C |
| Medium-rare | 35–40 | 52–54°C |
| Medium | 40–45 | 57–58°C |
Rest for 20–30 minutes. We don't recommend cooking topside well done as a roast; it gets dry. If you like well-done beef, pot-roast it instead. See how to cook a topside joint and roast beef cooking times per kg.
Silverside: best cooked slowly
Silverside can be roasted, but it's better suited to slow, moist cooking. Pot-roasted with stock, wine and vegetables for 2½–3 hours at 150–160°C, it becomes tender and sliceable. It's also the classic cut for salt beef, brined for several days and then simmered.
Do we sell silverside?
We don't currently sell silverside. Our lean roasting joint is topside: the Topside Joint 1kg (£21.99) is aged for flavour, then trimmed, boned and rolled by our butchers. It feeds about 4. For a slow pot roast, use topside or, for a richer result, Beef Chuck 1.5kg (£27.99) or Brisket Joint 1kg (£19.99).
Topside pot roast (the silverside method)
If a recipe calls for pot-roasted silverside, topside works well:
- Brown the joint all over in a hot casserole.
- Soften onions, carrots and celery in the same pan.
- Add 300ml red wine or stock, a bay leaf and thyme. The liquid should come about a third of the way up the joint.
- Cover and cook at 150°C (130°C fan) for 2½–3 hours, turning it once, until tender.
- Rest it, slice it thickly, and reduce the juices for gravy.
See how to cook topside in the slow cooker for a hands-off version.
Why lean joints need care
Topside and silverside have very little marbling, the fine threads of fat that keep beef juicy as it cooks. That's what makes them lean and good value, but it also means they don't forgive overcooking. Roasted past medium, the muscle fibres tighten and squeeze out moisture, and the meat turns dry and chewy. Cooked slowly in liquid, the same fibres relax over time and the connective tissue softens. So for a lean joint, choose one path and stick to it: hot and pink, or low and slow. Anything in between tends to be disappointing. A meat thermometer takes the guesswork out of the first, and a heavy lidded casserole makes the second almost foolproof.
Other joints to consider
- Sirloin: more marbled, more tender and more forgiving than topside, with a fat covering. It costs more, but it's the best roast for a special occasion. See how to cook a sirloin joint.
- Brisket: rich and fatty, for slow roasting.
- Chuck: the best value pot roast, full of flavour.
For a full comparison, see the best beef joint for roasting.
Carving tips for lean joints
- Rest it well.
- Use a long, sharp knife.
- Slice thinly across the grain. This is the biggest difference with lean cuts like topside.
- Serve with plenty of gravy, since lean beef doesn't bring much fat of its own.
Leftovers
Cold topside, sliced thinly, is perfect for sandwiches with horseradish, or in a beef salad. See leftover roast beef ideas.
Browse topside, beef joints and our Sunday roast collection.
Topside vs silverside FAQs
What is the difference between topside and silverside?
Both are lean joints from the hind leg. Topside is from the inner thigh and is more tender. Silverside is from the outer thigh and is firmer, so it's better suited to slow cooking.
Which is better for roast beef, topside or silverside?
Topside. It's more tender and roasts well when kept pink and sliced thinly.
Is silverside a good roasting joint?
It can be roasted, but it's better pot-roasted or braised slowly until tender.
Do you sell silverside?
We don't currently sell silverside. Our topside joint is the lean roasting joint we recommend.
Can I use topside instead of silverside?
Yes. Topside works well in any silverside recipe, including pot roasts.