Topside

Topside is the inner thigh—a large muscle located on the inner side of the hind leg. It contains almost no intramuscular fat, resulting in a clean, delicate flavor and allowing for neat, uniform slices. This cut truly shines in dishes that demand precision: classic roast beef with a pink center, cold appetizers, carpaccio, beef Stroganoff, or thinly sliced ​​schnitzels. Wet aging makes the muscle fibers more tender and adds juiciness to the meat. For restaurants, topside offers a predictable yield and consistent slicing; for home cooking, it provides an easy way to prepare a festive dish without excess fat.

Primal cut

Round

Aging

Wet-aged, 14–30 days

State

Fresh

Cooking method

Oven, Sous vide