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Topside

It represents the cut of the beef round that includes 

the anatomical part formed by the inner thigh muscle.

TOPSIDE

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:

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Oven

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Pot

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Stewing

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Pan-broil

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Slow Cooking

LATEST RECIPES ADDED

Download information about this piece

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In order to download the PDF please enter the email address in the form below.

You will find this beef cut in the following packs

KID PACKKID PACK
3kg - 1kg Top side, 1kg Silverside, 1kg Rump Steak
199 lei
Add to cart
FAMILY PACKFAMILY PACK
5kg - 1kg Top side, 1kg Knuckle, 2kg Osso bucco, 1kg Eye of round
266 lei
Add to cart

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