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Beef cuts, topside, silverside and fillet, what is the difference?

(17 Posts)

Instead of buying fillet like usual as there was only one manky looking piece, the butcher gave me two slices of topside. I have no idea what the difference is between topside, silverside and fillet and what sorts of recipes would be best for topside?

Overmydeadbody Mon 15-Sep-08 18:16:29

They come from different muscles in the cow

Overmydeadbody Mon 15-Sep-08 18:17:47

fillet is just a cut though

Overmydeadbody Mon 15-Sep-08 18:19:51

topside and silverside are both good for long slow cooking

ps sorry for lots of short answers I am trying to deal with a stroppy 5 yr old while posting grin

Overmydeadbody Mon 15-Sep-08 18:23:23

top and silverside are both from the top of the back leg.

I would cut it up and make a stew from it or cut it into really thin strips and stir-fry it rather than trying to just fry it whole like a steak.

Either that or thinly slice it right through the middle to make more very thin fillets, this way you could fry them quickly like steak.

Thanks OMDB, you'd think I'd would know by now. He has cut a couple of thin-ish slices. I was planning to marinade them and then a short sharp stir fry for a Thai beef salad, so sounds like that should work!

Sympathies with the stroppy 5 year old. Personally I blame it all on school grin

forevercleaning Mon 15-Sep-08 19:41:17

rib of beef is very good and also fillet are top of the ranges

think then top side
then silverside
then brisket

gets cheaper in that order and think it needs more/longer cooking in that order.

could be wrong though.

Carmenere Mon 15-Sep-08 19:44:54

Fillet refers to the tender muscle that lies under the ribs. it is protected and not used much so the meat is lean and tender and is best only lightly cooked.
Topside and silverside are as OMDB said are from the rump but are better for a long slow method of cooking as the muscles have had a lot of use and tend to be tougher. If you are going to stir-fry this piece of meat i would bash the bejaysus out of it to tenderise it first. Put it between two pieces of clingfilm or inside a plastic bag and hit it with something very heavy like a rolling pin as this breaks down the sinews ect and makes the meat easier to chew.

Bashing sounds very therapeutic, bashed it shall be, thanks.

Overmydeadbody Mon 15-Sep-08 19:51:43

I like bashing meat, it is, indeed, very theraputic!grin

wtfhashappened Mon 15-Sep-08 19:54:07

started reading this as I am beef ignorant, but have to post to say muchos sympathy with the stroppy 5yo - mine has just started reception and boy do I wish for those 2yo tantrums again by comparison.....

Then I need more than beef bashing as my 17 month old has just started the strops, one in Reception this year and a 7 year old dd at new Prep school and quickly developing attitude. grin

Now where is that rolling pin?

GrimmaTheNome Mon 15-Sep-08 20:03:33

topside and silverside are usually used for roasting.

Overmydeadbody Mon 15-Sep-08 20:07:23

Thanks for the sympathy!grin

Said stroppy 5 yr old is now in bed, Thank god!!

wtfhashappened Mon 15-Sep-08 20:10:27

amen to that sister..... drink that wine.....

wtfhashappened Mon 15-Sep-08 20:12:35

yes, I 've got one in reception, one in preschool and one just started nursery and I swear they have a staf meeting to do the whinge at painful decibel level in rotational turns.... 9and I wonder why I comfort eat.... grin

Mercy Mon 15-Sep-08 20:14:25

Like Grimma, my Mum told me that topside and silverside are the best for roasting.

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