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Topside
This is the most tender part of the round, can be thinly sliced and stir-fried. 
Eye of the RoundVery lean joint, to pot roast, season and brown in hot oil, then cook slowly with root vegetables in a covered dish with some liquid - wine, stock, stout or water.
Silverside
It is another cut from the round. Same cooking method as eye of the round (pot roast) or can be very thinly sliced and stuffed for paupiettes. |