A lean fine grained cut with a covering of fat. It is full of flavour, and stays moist and juicy if pot roasted. The perfect joint for traditional Sunday Roast Beef.
Topside is a good value forequarter cut, so must be pot roasted by searing briefly then transferring to a heavy casserole and pot roasting in an oven slowly in a very small amount of liquid (e.g. stock or wine, depending on your recipe) with a lid on the pot. Only add a small amount of liquid - the purpose of this is to produce steam to roast the meat - don't cover the meat as in a casserole. Be sure to keep the liquid topped up so there is a small amount e.g. 1/4 of an inch on the bottom of the casserole all the way through the cooking - the pot must not go dry. Cooked very slowly this way Topside will produce a delicious roast beef cut with it's own ready made gravy. Please note: Topside is not a suitable cut for traditional open oven roasting - if you are looking for a beef cut which you can roast in the oven in an open tray, you should opt for a hindquarter cut - either a Beef Sirloin roast, or a Rib Roast.
These roasts are cut from beef which has not been aged and is quick frozen immediately after they are cut by the butcher in order to minimise the development of histamine. They are packed and frozen within 3 days of slaughter. They are suitable if you are following a low histamine diet.