Outside round, commonly called bottom round in the United States and silverside in the United Kingdom, is a lean group of muscles from the outer portion of the beef hind leg. It has a pronounced grain and is generally firmer than more tender loin cuts. The exact muscles included vary between national butchery systems and supplier specifications.
North American outside round may be divided into muscles or portions such as bottom round flat and related cuts. British silverside is commonly used for roasting, braising and traditional salt beef. French equivalents are not always exact; terms such as gîte à la noix may be used depending on the muscle and fabrication.
Outside round can be braised, pot-roasted, cured or roasted and sliced thinly. Its low fat content makes it suitable for lean deli-style roast beef, but it can dry out if overcooked. For braising, use sufficient liquid and cook gently until tender. For roast beef, allow adequate resting and slice across the grain.
Example: prepare silverside as a slow-cooked salt beef, braise an outside-round joint with aromatics, or roast and slice it thinly for sandwiches.
Outside round is generally firmer and more strongly grained than inside round (topside). The two cuts can be substituted in some recipes, but their texture and cooking behaviour are not identical.
Chef’s tip: identify the exact muscle and trim before purchasing. Thin slicing across the grain is especially important when serving outside round as roast beef.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
