Premium-Beef-Black-Angus-Topside-Cap-on-Steak-Farma-koutsioftis-Greece (1)

Topside Cap Off Beef

It is a cut that comes from the inside of the thigh so it is soft. It is not a particularly fatty meat, it would be more appropriately described as ‘dry’. Ideal for minced meat, schnitzel, oven roast, pot roast, braised.

COOKING INSTRUCTIONS FOR Topside Cap Off Beef

Once the pan starts to smoke, carefully place the beef steaks in the pan. Turn the beef chops every minute – make sure each side is cooked for 3 minutes or until nicely browned and with an internal temperature of 50 – 57 degrees for medium-rare.

NUTRITION FACTS PER 100G

INFORMATION FOR Topside Cap Off Beef

What is topside meat used for?

The topside comes from the inside of the hind leg, between the thick side and the silverside. Topside is extremely lean and performs best when diced for slow cooking in a rich casserole or braised.

Which cut is topside?

The topside of beef is a large, lean cut. Both topside and silverside are taken from the hindquarter of the animal, between the back and the leg. The topside muscle, which is lean and quite tender, is excellent for roasting.

Is topside beef tough?

Because they are naturally tough, Topside beef steaks usually don’t soften easily, ideally they could be run through a meat tenderizer before cooking. After going through this process, you’ll be left with a thin slice of meat! Be sure to bake or fry it!

RECOMMENDED RECIPES