Round
The lean, hard working muscles of the hind leg. Not a grilling steak, but the backbone of the roast, the corned beef and the thinly sliced sandwich.
- Also called
- Topside, silverside, top round, bottom round
- Section
- Round
- Fat
- Very low, lean
- Best cooked
- Roast, braise, cure or slice thinly
- Best doneness
- Medium rare for roasts, or long cooked
Tap a section to explore its cuts.
Chuck
The shoulder. Hard working muscle and rich flavour, where the short ribs begin.
Rib
The richest marbling on the animal, and the home of the scotch fillet.
Striploin
Along the back. Firm, beefy steaks with a fat cap down one edge.
Tenderloin
Tucked under the loin, doing almost no work. The most tender cut there is.
Rump
The hip. Big beef flavour for the price, and a favourite on the grill.
Plate
Below the ribs. Loose grained, intensely flavoured and quick to cook.
Flank
The belly behind the plate. Lean, long grained steaks made for a marinade and a hot grill.
Round
The hind leg. Lean, hard working muscles such as topside and silverside, used for roasts and corned beef.
- RoundAlso called Topside, silverside, top round, bottom roundYou are here
Shank
The hind leg from below the round to the knee. Very lean and tough, so it is slow cooked or minced rather than served as a steak.
What is the round?
The round is the large group of muscles in the hind leg. Because those muscles move the animal, they are lean and firm with little marbling. Australian butchers break it into topside, silverside and knuckle, sold in the US as top round, bottom round and sirloin tip.
What part of a cow is round?
The round comes from the hind leg of the cow, behind the rump and above the shank.
Location and anatomy
It runs from the back of the hip down the thigh towards the knee, made up of large, lean muscles that move the animal.
The topside is the inside of the leg, the most tender part, used for roasts. The silverside is the outside of the leg, used for corned beef. The knuckle is the front of the leg near the knee, used for roasts and stir fry.
How it is used
Topside is a classic roasting joint: roasted to medium rare and carved thinly, it makes excellent roast beef. Silverside is the traditional Australian cut for corned beef, cured in brine and simmered until tender. Both are also used for braising, minute steaks and thin sliced beef.
Why it is not a grilling steak
Cut thick and grilled like a scotch fillet, round eats tough, because there is too little fat and too much hard working muscle. Its strength is roasting, slow cooking, curing or slicing paper thin.
Where to have a good steak in Sydney?
Sydney has plenty of places to order a good steak, and our pick of the best steak restaurants in Sydney is a good place to start. For a steak cooked over charcoal, Elements Bar and Grill in Walsh Bay and Pyrmont is a harbourside favourite.
Cuts to compare with round
Frequently asked
What is the difference between topside and silverside?
Both come from the round. Topside is from the inside of the leg and more tender; silverside is from the outside and a little tougher.
Is silverside the same as corned beef?
Silverside is the cut. Corned beef is silverside cured in brine and then slowly cooked.
Is wagyu topside good for roast beef?
Yes. Topside is very lean, so wagyu topside stays juicier when roasted and carved. Angus topside is leaner still and is best kept to medium rare and sliced thin.
