Description

Topside of beef is a lean, flavorful cut from the inner thigh of the cow, known for its fine grain and firm texture. It is best prepared using slow-cooking methods like roasting or braising to tenderize the meat, and benefits from marinating. This cut is very versatile and is used for traditional roasts, pot roasts, stews, and can even be made into steaks for dishes like schnitzel or sandwiches.