Topside is generally known as being a lean portion of meat that features minimal marbling and comes from the hind. These cuts are best slow-roasted and slow cooked.
How do I make the most of topside?
Topside cuts are perfect for slow-cooking, slow-roasting and regular roasts. This is a meat you’ll want to cook gently over time, say for example, on a weekend, when you can make a generous amount in advance of a busy week.
Got any good recipes?
Absolutely. From traditional pot-roasts to the exotic flavours of South America and East Asia, the following recipes are sure to provide ample inspiration.