1.5kg Whole Piece
A lean and potentially very tender cut of beef!
Requires fairly fast or very slow cooking and nothing in between!
Topside can make a great pot roast, but can be barded with a layer of fat that is best removed. Roasted quickly and served pink it can be a family favourite.
The whole topside comes from the inside of the hind leg, between the thick flank and the silverside. Although it can be sold as steak or a roast this cut performs best when diced for slow-cooking in a hearty casserole or braise.