Are you curious about topside beef and how to make the most of this popular cut? If you’ve seen it at the butcher’s or in recipes but aren’t quite sure what it is, you’re in the right place! In this guide, we’ll break down everything you need to know about topside beef—from where it comes from on the cow, to its best uses, cooking methods, and tips for buying and storing. Let’s dive in and get you confident with topside beef!
Contents
What Is Topside Beef?
Topside beef is a lean, boneless cut taken from the inner thigh of the hindquarter of the cow. It’s part of the round (or leg) section, which means it gets plenty of exercise—resulting in a cut that’s naturally lean and flavorful but can be a little tough if not cooked properly.
Because of its leanness and size, topside is a favorite for roasting, slicing thin for sandwiches, or dicing for stews. It’s also one of the more affordable beef cuts, making it popular for family meals and Sunday roasts.
Where Does Topside Beef Come From?
Topside is cut from the inside of the hind leg, specifically from the muscle that sits above the silverside and below the rump. It’s a large muscle that does a lot of work, which is why it’s so lean. Butchers often sell it as a whole joint for roasting or slice it into steaks or thin strips for stir-fries and other dishes.
What Does Topside Beef Taste Like?
Topside beef has a robust, meaty flavor thanks to its location on the animal. Because it’s low in fat and marbling, it doesn’t have the same buttery richness as ribeye or sirloin. However, when cooked with care—especially with slow roasting or braising—it develops a lovely depth of flavor and stays tender.
How to Cook Topside Beef
Since topside is lean, it’s important to cook it in a way that keeps it moist and tender. Here are some popular methods:
- Roasting: The classic way to prepare topside. For best results, roast at a high temperature initially to brown the outside, then lower the heat to finish cooking gently. Basting with its own juices or covering with bacon can help keep it moist.
- Braising: If you want extra tenderness, try braising. Cook the beef slowly in a covered dish with some liquid (like stock, wine, or tomatoes) to break down tougher fibers.
- Slicing Thin: After roasting or braising, slice the topside thinly across the grain. This makes each bite more tender and perfect for sandwiches or salads.
- Dicing for Stews: Cut into cubes and use in slow-cooked stews or casseroles. The long cooking time helps tenderize the meat and infuse it with flavor.
Cooking Tips
- Don’t Overcook: Because topside is lean, overcooking can make it dry. Aim for medium-rare to medium doneness.
- Rest Before Slicing: Let your roast rest for at least 10-15 minutes after cooking. This helps retain juices and makes slicing easier.
- Marinate: A simple marinade with oil, herbs, and a little acid (like vinegar or lemon juice) can help tenderize topside before cooking.
- Add Fat: Wrapping your joint in bacon or adding a knob of butter before roasting can boost moisture and flavor.
What Is Topside Beef Best Used For?
Topside beef’s versatility makes it a kitchen staple. Here are some common uses:
- Sunday Roasts: A classic British favorite—roast topside is often served with Yorkshire puddings, roast potatoes, and gravy.
- Sliced Cold for Sandwiches: Leftover topside makes delicious cold cuts for sandwiches or salads.
- Diced in Stews: Its lean texture holds up well in slow-cooked stews or casseroles.
- Stir-Fries: Thinly sliced topside can be quickly stir-fried for Asian-inspired dishes.
- Beef Carpaccio: When sliced ultra-thin and served raw (from high-quality beef), topside can be used for carpaccio.
How to Buy Topside Beef
- Look for Deep Red Color: Fresh topside should be a vibrant red with minimal browning.
- Avoid Excess Liquid: Too much moisture in the packaging can indicate older meat.
- Check for Marbling: While topside is naturally lean, a little marbling (thin lines of fat) can add flavor.
- Ask Your Butcher: Don’t hesitate to ask your butcher for advice on size, preparation, or even to tie your joint for easier roasting.
Storing Topside Beef
- Refrigerate Quickly: Store fresh topside in the coldest part of your fridge and use within 3-4 days.
- Freeze for Later: If you’re not using it soon, wrap tightly and freeze for up to six months. Thaw overnight in the fridge before cooking.
- Avoid Cross-Contamination: Keep raw beef separate from other foods to prevent foodborne illness.
Nutritional Value of Topside Beef
Topside beef is high in protein and packed with essential nutrients like iron, zinc, and B vitamins. It’s lower in fat compared to many other cuts—making it a healthier option if you’re watching your fat intake. Just remember that because it’s leaner, proper cooking is key to keeping it juicy and delicious.
Common Questions About Topside Beef
- Is topside beef tough?
- If cooked too quickly or at high temperatures, topside can become tough. Slow roasting or braising helps keep it tender.
- Can I use topside beef instead of brisket?
- You can substitute topside in some recipes calling for brisket, but remember that brisket has more fat and connective tissue—so it will cook differently. Adjust your cooking time and method accordingly.
- Should I sear topside before roasting?
- Searing helps develop flavor and seal in juices. Brown your topside joint in a hot pan before roasting for best results.
- What’s the difference between topside and silverside?
- Both come from the hind leg but silverside is slightly tougher with more connective tissue, making it better suited to corned beef or pot roasts.
- How do I know when my topside roast is done?
- A meat thermometer is your friend! For medium-rare, aim for an internal temperature of about 55°C (130°F); for medium, about 60°C (140°F).
The Bottom Line
If you’re looking for a budget-friendly beef cut that’s versatile and full of flavor, give topside beef a try. With the right cooking method—whether roasting, braising, or slow-cooking—you’ll enjoy delicious results every time. Next time you’re at the butcher or supermarket, pick up some topside and put your new knowledge to work!