It represents the cut of the beef round that includes 

the anatomical part formed by the inner thigh muscle.


As a muscle that is very used while walking, the topside does not have so much intramuscular fat, and the texture of the muscle fibre is thicker, but with a very pronounced taste. Depending on the cutting mode, we can get well-calibrated parts with various destinations. For example, the middle part of the topside is very good for schnitzel and the sides of the topside are cut into goulash cubes.

Cooking method:





Slow Cooking


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You will find this beef cut in the following packs

3kg –1kg Capac, 1kg Fricandou, 1 kg Chiulotă
3kg – 1kg Topside, 1kg Silverside, 1 kg Rump
190,00 lei
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5kg – 1kg Capac, 1kg Nucă, 2kg Rasol cu os, 1kg Rasol alb/ Fricandou
5kg – 1kg Topside, 1kg Knuckle, 2kg Osso bucco, 1kg Eye of round / Silverside
260,00 lei
Add to cart


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