Nicest cut of meat from these options...

Fruball

MrT have a half price on some of their beef roasting joints and i wanted to get one but not sure which is the nicest cut.

There is a choice of

Top Rump
Silverside
Topside

All are Finest joints and all priced at £6 per kilo.

Anybody know which is the most tender and nice joint when cooked medium rare, please.

Many tia

Part_Mouse

Dh recommends silverside.

Butterfly_Brain

I prefer top rump

craigywv

we like silverside made into a pot roast

peachyprice

Depends what you want to do with it.

If you're wanting to roast it topside or silverside is best, although I find silverside can be a bit more hit and miss than topside, for medium rare roast @ 180 for 20 mins per 450g, plus 20 mins, basting regularly, remove from oven and wrap in foil for at least 1/2 hour, then slice thinly.

Top rump is best pot roasted, although you can post road all three.

Dunroamin

I'd pot roast any of those rather than roasting them.

peachyprice

Yes, none are the best roasting joints, but hey, they're more affordable than rib (yuuummm) or sirloin. I tend to buy a bigger bit than necessary to preempt the fact that a large chunk will be too tough to eat, if I strike lucky and it turns out tender it's a bonus and I have enough left over for sandwiches!

BitterAndTwisted

I say silverside. And don't roast it for 20 minutes to the pound. It's OK for chicken but that's too much for medium rare beef. 15 minutes to a pound and then another 15 minutes on top. Then rest it for at least half an hour.

mi_jardin

Silverside is a slow roast cut which is ideal for slow cookers or a long slow low temp roast in an oven, however it does have more flavour.
Toprump is the "next one" which is in between the two.
Topside is next which is a slightly better cut. This can be roasted at a higher temperature than the others, but beef is always better cooked slowly whatever the cut.

mi_jardin

forgot to add:
At the end of the day it really is a personal choice. Any of them will be lovely if cooked correctly.

nonnatus

I would slow cook the silverside and the Top Rump.

I would (and have done every week this year!) roast the Topside to rare, leave it to rest for an hour and enjoy a fabulous dinner of tender, tasty, moist meat. With pleanty left for rare roast beef sarnies next day.