Being almost devoid of marbling, Topside Roast can be a tough portion if not cooked using the right techniques. This portion is boneless and is not meant to be cooked using dry-heat methods. One side of this roast is covered in a layer of fat, which can be removed if following a strict diet.
Topside Roast is marked by the presence of a layer of fat on one of its side, which if allowed to remain intact, can infuse some richness into this otherwise tough cut. The roast can be cooked after removing the fat layer as well and the best method to do so is to cook it using the slow-cooking methods that require the roast to be dipped in a liquid throughout the cooking duration. This cut can benefit from generous seasonings and some light frying before it is braised or stewed.
This cut is taken from the upper portion of the animal’s hind legs, right on top of the shank. It is a boneless portion of meat.
Topside is in the same place as the Top Round, located at the ‘top’ of the animal’s rear-end.
In the British Beef terminology, the American ‘round’ is divided into three sections: Rump, Topside and Silverside.
Popular Dishes: Beef Bourguignon, Pot Roast, Stew, Casserole
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