Topside
In English butchery, the topside is a primal beef cut located on the inner side of the rear leg, situated above the knee and below the rump.
Due to its position on the cow, it's part of a muscle group that does some work but not as much as the front legs or shoulders. As a result, the topside strikes a balance between tenderness and flavor. Topside is characterized by its lean nature, with minimal fat marbling, but a thin layer of fat covers its outer side.
This fat layer can be utilized during roasting to help retain moisture and imbue the meat with additional flavor. Read more
Given its lean texture, the topside is particularly well-suited for roasting. In traditional English meals, the topside roast is a classic choice for Sunday dinners. When roasted, it's crucial to avoid overcooking to preserve its natural tenderness.
Many cooks will sear the joint at a high temperature initially and then reduce the heat to let it cook slowly. This method, combined with regular basting, ensures a juicy result. Once cooked, the topside is often sliced thinly and is best if served medium-rare to medium.
Apart from roasting, topside is also a preferred cut for making corned beef or even minced for pies and casseroles.
WHERE TO EAT The best Topside in the world (according to food experts)
