Any butchers or experts on here who can tell me the correct name for this haunch joint? It's the muscle that isn't topside or silver side, with a slightly rugby-ball-like shape to it... 
Proper name for roasting joints
- Thread starter SimpleSimon
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shakey jake
Well-Known Member
americans call it top round i think
Top Rump in UK. Regional names may differ.
Thanks gents, this thing of giving everything several different names is confusing!
I think I've heard it called Thick Flank as well...?
Any butchers or experts on here who can tell me the correct name for this haunch joint? It's the muscle that isn't topside or silver side, with a slightly rugby-ball-like shape to it...
View attachment 358279
This should help
Correct also in sunny Lancashire.
Top Rump, Thick Flank or Slipper….all the same cut 
Are they elastic bands?
Yes but tastier
They're silicone. Oven and freezer safe and supposedly re-usable, although I do find they tend to snap if you get them hot when they're near the limit of their stretch.
Trigger260
Well-Known Member
Thick flank in the 80s when i trained as a butcher!
Never seen those before. I’ll have to take a look on amazon.
Never seen those before. I’ll have to take a look on amazon.
That's where I got them
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