This topside of beef cut comes from the inner muscle of the thigh. This muscle is quite tender and very lean so it makes an excellent roasting joint. Your butcher will often secure a layer of fat to the top of the to baste it as it roasts, which ensures your end result is succulent and delicious. You can just pop that off the top of your roasting joint after cooking if you prefer not to eat it.
This topside of beef cut comes from the inner muscle of the thigh. This muscle is quite tender and very lean so it makes an excellent roasting joint. Your butcher will often secure a layer of fat to the top of the to baste it as it roasts, which ensures your end result is succulent and delicious. You can just pop that off the top of your roasting joint after cooking if you prefer not to eat it.
| Badges | BBQ, British, Free Range, Freezable, Grass-fed |
|---|---|
| Angus Cuts | Round |
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