Beef topside is the long, inner muscle of the cow’s thigh which makes for a lean cut, yet it’s more tender than silverside taken from the hindquarters. It tastes delicious when roasted as a whole joint, or diced and slowly stewed so the meat breaks down and becomes melt-in-the-mouth tender. Because it has a slightly tougher texture than cuts such as rib or fillet, it’s on the cheaper end of the price scale, but what it lacks in texture is made up for with its deliciously rich, savoury flavour.
| Weight | 1-4 kg |
| Nutritional value per 100 g | 363 kcal |
| Proteins | 12 g |
| Fats | 35 g |
