Description

Beef topside cut as whole roasting joint with fat on. Topside comes from the top of the leg and sits below the rump. It is a weight carrying and hard working muscle making it too tough for traditional steaks but this also works well cut as pregos or schnitzels or tenderised steak but then it must be cut extremely thin against the grain. 2kgs is enough to serve 4 – 6 adults with left overs for roast beef sandwiches the next day.

 

Best cooked as a roast at 180C for 45 minutes for every 1kg of meat to get it to medium doneness.