John Andrew
John Andrew, owner of The Meat Inn Place in Lilydale, boasts a legacy of butchery, offering exclusive grass-fed and free-range meats, and specialising in low-and-slow cuts. With a career inspired by his father, John’s passion and expertise have nurtured a reputable business distinguished by unique offerings like Kiwami Wagyu, driven by a commitment to quality and community service.
Is Brisket and Silverside the Same Thing?
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When I first started The Meat Inn Place, a customer once asked me, “What’s the difference between brisket and silverside?” That simple question opened the door to understanding these two popular cuts of beef. It’s a question I’ve heard countless times from our customers since, and it always takes me back to that day when I realised how much I still had to learn.
Choosing the right cut of meat can be overwhelming. If you’ve ever found yourself torn between brisket and silverside, you’re not alone. This simple guide will equip you with the knowledge to confidently choose which cut to use for your recipe. Discover the secrets behind these delicious meats and elevate your cooking game!
What exactly are brisket and silverside?
Ever wondered why brisket is so different from silverside?
It all comes down to where they come from on the cow.
The brisket, a hardworking muscle from the chest, is packed with flavour but needs a long, slow cook to become tender. Silverside, on the other hand, is a leaner cut from the hindquarter, perfect for dishes like corned beef. As a butcher, I’ve had countless conversations with customers about these two cuts. It’s surprising how much a piece of meat’s journey can impact its taste and texture. Brisket, with its rich marbling, is ideal for smoky barbecues and hearty stews, while silverside is superior when used in roasts and sandwiches. The cooking methods for each cut are as distinct as their origins on the animal. Brisket requires patience, often needing hours of low-temperature cooking to break down its tough fibres. Silverside, being leaner, cooks more quickly but benefits from moist-heat methods to prevent dryness. Understanding these differences enhances your culinary skills and helps you make the most of your meat purchases. Whether you’re planning a backyard barbie or a traditional Sunday roast, knowing your cuts ensures you’ll choose the right meat for the job.
Is there another name for brisket?
Brisket can go by a few different names depending on where you are. For example, in some parts of Australia, it might be called “plate” or “navel end.” If you’re not familiar with these terms, it can definitely get a bit confusing! I remember one time when a customer came in asking for “plate.” After chatting for a bit, we figured out they actually wanted brisket. It’s always a good feeling to help someone find what they’re looking for, especially when the names don’t quite match up.
What are the nutritional differences between the brisket and silverside?
When you compare beef brisket to silverside nutritionally, you’re looking at two very different cuts of beef. Brisket is the richer of the two—it’s higher in fat, thanks to the marbling that makes it so succulent when slow-cooked. This fat content also means brisket packs more calories. On the mineral front, brisket is loaded with zinc, selenium, and copper, all of which are important for keeping your body functioning at its best.
Silverside, though, is much leaner. It has significantly less fat, making it a lower-calorie option for those who are more health-conscious. Silverside also shines in the vitamin department, particularly with its higher levels of B3, B5, and B6, which are essential for energy and overall well-being.
At The Meat Inn Place, I always tell customers that if they’re trying to eat a bit healthier, silverside is a great option. But if they’re after something a bit more decadent, brisket is where it’s at!
How should you prepare and store your brisket and silverside?
Storing Brisket and Silverside
- Refrigeration: For both brisket and silverside, wrap the meat tightly in plastic wrap or foil to keep it fresh. Pop it into a resealable bag or airtight container, then store it in the coldest part of your fridge. Just be sure to cook it within 3-4 days!
- Freezing: If you’re not planning to cook it soon, freezing is your best bet. Wrap the meat up the same way, then label and date the package before tucking it away in the freezer. It’ll stay good for up to 12 months.
Preparation Techniques:
| Step | Brisket | Silverside |
| Trimming | Trim excess and hard fat, leaving about 6 mm for flavour and moisture. Hard fat is fat that won’t render during cooking. | Trim any excess fat and remove silver skin or connective tissue. |
| Seasoning | Apply a dry rub of salt, pepper, and spices and let sit at room temperature for about an hour before cooking. | If corned, soak in water to reduce saltiness. You can also apply seasonings of your choice to the silverside. We want to let the silverside be at room temperature before cooking. |
| Cooking | Cook slowly at low temperatures, such as smoking or braising, to break down tough fibres. | You can boil, braise, or slow-cook silverside. Silverside is often used to make corned beef or pastrami. |
If you want your brisket or silverside to taste top-notch, you’ve got to treat them right from the start! Wrap them up nice and snug, pop them in the coldest spot in your fridge, and when you’re ready to cook, let them warm up to room temperature. Brisket loves a good dry rub and leaves a bit of fat for that extra flavour, while silverside might need a soak if it’s been corned. These little prep tricks can really amp up the taste and texture, making your meal a hit. I’ve seen customers light up when they follow these tips and get amazing results at home.
What should you look for when buying brisket or silverside?
When you’re at the butcher’s counter deciding between brisket or silverside, there are a few things to keep in mind to ensure you get the best quality cut.
For brisket:
- Marbling is Key: Those little streaks of fat in the brisket? That’s marbling, and it’s what’s going to make your brisket melt in your mouth well. Don’t skimp on it!
- Check Out the Fat Cap: A nice thick, white fat cap on top means your brisket is going to stay juicy during cooking. If the fat’s yellowish, you might want to pass.
- Size Does Matter: In this case, bigger can be better. A brisket that’s at least 4.5 kg usually has better fat distribution, which is exactly what you want.
For Silverside:
- Look for a Uniform Pink Colour: Silverside should have a nice, even pink colour. Dark spots are a no-go—they can mean the meat isn’t as fresh as you’d like.
- Get the Right Size: Make sure your silverside is big enough for your needs, especially if you’re making something like corned beef.
There’s something satisfying about helping our customers find the perfect cut of meat for their special meals. Brisket is a bit of a challenge—it starts tough, but when you find one with good marbling and a solid fat cap, you know it’s going to turn out beautifully tender. Silverside, meanwhile, is all about consistency in colour; that pink hue is a sign of quality. I often think about how much these small details matter, not just in choosing the right meat, but in creating a meal that brings people together. It’s those moments that remind me why I love what I do at The Meat Inn Place!
What do people get wrong about brisket and silverside?
There are a few myths about brisket and silverside that I hear all the time, so let’s clear them up!
- Brisket and silverside are the same: First off, brisket and silverside are not the same! Brisket comes from the chest, giving it a nice, fatty texture, while silverside is from the back leg and is much leaner.
- Both cuts are fatty: Think both cuts are equally fatty? Think again! Brisket has more fat, which makes it super juicy when slow-cooked. Silverside, on the other hand, is leaner and firmer, perfect for different types of recipes.
- You can only use silverside for corned beef: A lot of folks think silverside is only good for corned beef, but it’s actually quite versatile. You can roast it, braise it, or use it in a variety of recipes.
- Brisket is tough: Some folks think brisket is tough, but that’s only true if it’s not cooked right. When you cook it low and slow, it turns into something tender, extra flavourful, and amazing.
- Brisket and silverside can be always cooked using the same methods: Because brisket is fatty and silverside is lean, they need different cooking methods. Brisket loves slow cooking, while silverside can be cooked more quickly.
I had a customer who thought brisket and silverside were interchangeable and planned to use brisket for corned beef. I set them straight—explaining that brisket’s fatty richness and silverside’s lean firmness are worlds apart. Plus, silverside isn’t just for corned beef; it’s great roasted too. They took my advice, and their meal was a hit! It’s always fun to see that lightbulb moment when someone realises the right cut can make all the difference.
Which cut costs more, brisket or silverside?
When you’re trying to decide between brisket and silverside, one of the first things that might come to mind is the cost. Typically, brisket tends to be the pricier option, usually around $12.90 per kilogram in Australia. This higher price is largely due to its rich fat content, which makes it perfect for slow cooking methods like smoking or braising that bring out its deep, savoury flavours.
Silverside, though, is a great budget-friendly option, with prices ranging from $12.50 to $22.00 per kilogram. It’s leaner, but don’t let that fool you—it’s still super tasty and works great for roasting or making corned beef. Plus, it’s a bit easier on the wallet, which is always a bonus.
At The Meat Inn Place, I often help customers find the right balance between quality and cost because not everyone has the budget to buy brisket all the time! If someone’s looking to enjoy brisket without spending too much, I might suggest purchasing a smaller piece. Alternatively, silverside offers a fantastic way to enjoy a hearty, flavorful meal without breaking the bank.
Make the right choice
So, are brisket and silverside the same thing? The simple answer is no—they’re quite different cuts with their own unique characteristics. Deciding between the two is so much easier than you think! If you’re after something rich and indulgent, brisket’s the way to go—just be ready for that long, slow cook that brings out all its goodness. Silverside, on the other hand, is a leaner, more budget-friendly option that’s perfect for roasting or making corned beef. At The Meat Inn Place, I’ve seen how a little knowledge goes a long way in choosing the right cut. So, whether you’re planning a weekend barbecue or a simple weeknight dinner, you’re now equipped to make the best choice for your meal. If you’re still in doubt about your meat choices, don’t hesitate to drop by The Meat Inn Place and ask our butchers for recommendations on meat cuts!
Beef brisket vs Silverside FAQ
Bot the brisket and the silverside are cuts of beef. Although people mistake them for the same thing, both have distinct differences in texture and flavour. Beef brisket is known to have a rich, beefy flavour with a tender and melt-in-your-mouth texture if cooked just right! The silverside is normally used for corned beef or pot roasts and must be slow-cooked to achieve almost the same tenderness as beef brisket. The amount of fat and marbling in the brisket also makes beef brisket more flavourful than the silverside.
Most of the time, beef brisket and silverside can be used as substitutes for both. But, you should also consider what kind of food you’re cooking before finally deciding on what part to use. Brisket is great for slow cooking like smoking, and the silverside is a great alternative for cooking methods like braising or boiling. If you’re ever unsure about which cut to use, feel free to ask the experts at The Meat Inn Place for advice!
While there’s a misconception it’s the same thing, they have different characteristics because come from different parts of the cow. The brisket is from the lower chest of the cow and is a very much used muscle. This is the primary reason why slow cooking is one of the best methods to use in cooking beef brisket. Silverside, on the other hand, is taken from the hindquarters, just above the leg. This area is less fatty, resulting in a leaner cut of meat. Understanding where these cuts come from can help you choose the best cooking methods to bring out their full potential.
