Beef cut: where it is, price, recipes
Silverside / bottom round
The classic Sunday roast: lean, evenly grained, best cooked pink and carved thin. Cured and boiled, the same muscle becomes Irish corned beef.
- Braised
- Roasted
- Stewed
$8/ lb
- In French
- Gîte à la noix
- US side
- Bottom round
- Where it sits
- Round. Poire, merlan, araignée: three grilling gems hidden in the round, rare because they are small.
- Tenderness
- 2/5
- Flavor
- 4/5
- Marbling
- 1/5
- Price
- $8 / lb ·
- Actual size
- ~28 cm
Compared with its neighbors
Compared with Eye of round, Silverside / bottom round is more flavorful (4/5 vs 3/5) and costs $1 a pound more.
Compared with Oxtail, Silverside / bottom round is more tender (2/5 vs 1/5), milder (4/5 vs 5/5), leaner (1/5 vs 4/5) and costs $2 a pound more.
| Cut | Tenderness | Flavor | Marbling | Price | How to cook it |
|---|---|---|---|---|---|
| Silverside / bottom round | 2/5 | 4/5 | 1/5 | $8 / lb | Braised, Roasted, Stewed |
| Eye of round | 2/5 | 3/5 | 1/5 | $7 / lb | Braised, Stewed, Raw |
| Oxtail | 1/5 | 5/5 | 4/5 | $6 / lb | Stewed, Braised, Boiled |
