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:

Oven

Pot

Stewing

Pan-broil

Slow Cooking

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