Topside
Rangers Valley Tip:
The topside is a very high yielding cut that can be used in a range of applications such as a roast, thin steaks and strips.
Ausmeat Code: 2000
Variations: Inside (i.e. Topside Cap-Off), Centre Cut Topside
Description: Situated in the Hindquarter and removed by following the natural seam between the Thick Flank/Knuckle and Silverside/Outside.
The topside has good fat coverage (6-10mm) and consists of 3 muscles with the grains running in various directions.
No major fat pockets or connective tissue means high meat yield.
Average Size: 9.3 - 10.6kg
Carcase Yield: 4.40% - 4.45%
Suggestions:
Foodservice: Given the large size of the topside as a roast, you should consider cutting the topside into 3 or 4 even pieces to ensure easier cooking. The tenderness of the topside roast will be further enhanced through cooking it at a lower temperature over a longer period – for example at 55°C over a 12-18 hour period – rather than at a higher temperature over a shorter period. This allows the meat to gradually heat without ‘stressing’ the meat.
To prepare the topside for the prefect thin slice, cut the topside into suitable size portions (3-4kg), slightly freeze the product to approximately 0°C so that it becomes hard, and cut 2mm thick using a slicing wheel.
For a low cost steak application, such as a breakfast steak, try portioning the topside into 10mm thick steaks, flatten and marinate to taste if required. Alternatively, the topside is always a good schnitzel!
Retail: For retail operations looking for a high yielding lower price Asian style product, consider selling the topside as a ‘Lean Beef Block’. To prepare, simply cut the topside into a ‘block’ that is at least 20mm high by 50mm wide and to the desired length of your retail trays. This will allow your Asian customers to prepare and cut the block to match their own cooking style, such as a stir-fry or cubes for a stew.
For a more Western style retail product, consider cutting the Topside into 2-3kg pieces and marinading with garlic, lemon and red wine for a simple roast. Make sure to leave some fat on the outside to help keep the roast juicy.