Premium Cut Topside of Beef

The topside muscle is situated on the upper section of the hind leg of a cow. The muscle is separated from the leg, and all bone, connective tissue and any arterial vessels are removed. We then remove the cap or gracilis to leave a fully trimmed piece of meat without any membranes. The muscle is split in half and then tied with fresh larding fat, before being cut to size. These are premium topside joints and will produce a good flavoured and tender roast.