Topside

Beef topside is a boneless cut with a fat cap on one side and it is situated near the sirloin and as its name says it is actually situated on the top. Beef topside is also called round or buttock steak. Topside of beef is often used for stews, casseroles and pies. Beef topside can be cooked with or without its fat cap, but it is considered to be more delicious when it is cooked with the fat. The most common cooking method for beef topside is pot roasting. Beef topside pot roast is cooked with onions, tomatoes, vinegar, soy sauce and bay leaves and it is seasoned with salt and black pepper. Occasionally the excess fat is trimmed and cut into pieces in order be fried. When the fat is melted it is used for frying the other ingredients as it gives a delicious taste to the mixture. Beef topside is habitually roasted intact, but it can also be cooked sliced for stir-fry, stews, and soups. Beef topside is generally marinated with spices such as garlic, thymes, and peppercorns at the room temperature before grilling it.