Australian Beef Topside Steak Chilled “1 Kg”

Australian Beef Topside: Topside is the long, inner muscle of the cow’s thigh. It is a lean, joint of beef, which is available boned and rolled for roasting. Topside has less fat running through it than other cuts making it leaner. It is more tender than silverside taken from the hindquarters. It tastes delicious when roasted as a whole joint, or diced and slowly stewed so the meat breaks down and becomes melt-in-the-mouth. Topside beef steaks are strong in flavor and low in price! Coming from the hindquarter, the meat is very lean. Because it’s naturally tough. Topside makes for a great, thrifty roasting joint that cuts into beautifully uniform slices. Roasted and thinly sliced it tastes particularly delicious, and any leftovers work well in sandwiches with or in salads. If you like rare beef cook the joint for 20 minutes per 450g plus 20 minutes, for a medium result cook the meat for 25 minutes per 450g plus 25 minutes and for a well done joint cook it for 30 minutes per 450g plus 30 minutes. Topside makes a good, roasting joint full of beefy flavors.