Contact us

Topside

Topside is a cut from the back leg (inside the thigh) removed between the knuckle and the silverside following the seams and detaching from the femur bone and ischium bone. The whole topside can be roasted but if further trimmed and cut can give excellent meat for schnitzels, escalopes and rollups. The less desired parts are good for dice or mince. Can be ordered sometimes with some less desired parts removed (cap on or off)


SHARE THIS CUT

Secondary Cuts

Topside roast


The topside is cut from inside the back thigh between the knuckle and the silverside. Generally lean it is suited to roasting or can be prepared further into topside steaks. As a lean cut it should be closely monitored to prevent drying out when roasting. It can also be used diced in wet, slow cooking.

Cook this cut

Topside steak


Topside steaks are cut from the whole topside found inside the back leg between the knuckle and the silverside. This versatile cut is succulent and flavourful and produced schnitzels, escalopes and roll-ups or diced meat for slow cooking.

Cook this cut