If you’re looking for an affordable roast that’s versatile and lean you may come across topside beef. But what exactly is this cut of meat and what is it called in America? Here’s a complete guide to topside beef and how it’s used in the USA.
What is Topside Beef?
Topside beef comes from the inner thigh or rump of a cow. It sits above the silverside and below the thick flank.
This boneless cut is very lean since it’s from a well-exercised part of the animal, Topside roasts have little marbling or fat running through them
The lean nature of topside makes it a little tougher than fattier cuts. But it shines when cooked with moist heat methods like braising or pot roasting.
Names for Topside Beef in America
While this cut is called “topside” in the UK, it goes by a few different names in the United States:
- Top round roast/steak
- Round tip roast/steak
- Top round butt roast/steak
- London broil
Essentially, topside beef refers to roasts and steaks from the round primal cut of a cow. It’s specifically the inner muscle of the round.
So if you’re looking for topside at an American grocery store, head to the beef section and look for top round roasts and steaks.
Why is it Called the “Poor Man’s Sirloin”?
Topside is sometimes referred to as the “poor man’s sirloin” because it comes from a similar part of the cow as sirloin but costs significantly less.
While sirloin comes from closer to the rear of the animal, topside is situated farther down the leg. This means it gets more exercise, so the meat is leaner and not quite as tender.
However, when properly cooked, topside can approach the taste and texture of sirloin while being much cheaper. This earned it the nickname of being the working man’s version of luxurious sirloin roast.
How is Topside Beef Used in American Cuisine?
In the U.S., top round roasts and steaks are most often prepared using moist cooking methods:
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Braising – Top round makes excellent stews, chilis, and pot roasts since slow braising tenderizes the meat.
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Roasting – Tied top round roast cooks up juicy when roasted in the oven uncovered or covered with stock.
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Grilling – Marinating tougher top round steaks is key before throwing them on the grill. Go for thinner steaks.
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Slicing thin – Shaved ultra-thin for sandwiches or Korean barbecue, top round delivers flavor without chewiness.
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Ground – Many grocery stores grind lean top round trimmings into healthy 90/10 or 93/7 ground beef.
The lean nature of the cut means it can dry out if overcooked. But prepared properly, it delivers good flavor at a budget-friendly price point.
Topside Beef Recipes in American Cuisine
Here are some classic American recipes using topside beef cuts:
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Pot roast – Tender, fall-apart slow cooker or oven-braised pot roasts.
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Beef stew – Hearty, comforting beef stew made so tender from long, moist cooking.
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Beef chili – Ground top round adds meaty flavor without too much grease.
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Roast beef sandwiches- Top round roasted whole makes the perfect rare roast beef for sandwiches.
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London broil – Marinated and grilled flank or top round steak served in thin slices.
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Cheesesteak – Thinly sliced top round replaces ribeye in this Philly classic.
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Fajitas – Quick-cooking skirt or top round steak work well in Tex-Mex fajitas.
So next time you come across top round roasts and steaks, remember this affordable cut shines when cooked properly. With the right recipes, it can deliver seriously delicious Beef dishes with great value.
Your favourite animals and all their tasty parts
Because it doesn’t have much marbling, Topside Roast can be tough if it’s not cooked the right way. This portion is boneless and is not meant to be cooked using dry-heat methods. There is a layer of fat on one side of this roast that can be cut off if you are on a strict diet.
Topside Roast has a layer of fat on one side. If you leave it alone, this layer of fat can add some richness to an otherwise tough cut of meat. The roast can also be cooked after the fat layer has been removed. The best way to do this is to use slow-cooking methods that require the roast to be dipped in a liquid while it cooks. This cut can benefit from generous seasonings and some light frying before it is braised or stewed.
This cut comes from the top part of the animal’s back legs, right on top of the shank. It is a boneless portion of meat.
Topside is in the same place as the Top Round, located at the top of the animals rear-end.
In the British Beef terminology, the American ‘round’ is divided into three sections: Rump, Topside and Silverside.
Beef Top Side
FAQ
What is another name for topside beef?
What is a substitute for topside beef?
Is topside beef the same as Top Round?
What do Americans call a joint of beef?
What is topside beef?
Topside of beef comes from the inner muscle of a cow’s thigh, and makes for a lean and tender cut of meat. As far as beef roasts go, it’s one of the cheaper cuts that you can buy, but that definitely does not mean that the meat lacks in quality. Topside is quite very lean with a layer of fat across the top of the roast.
What is a topside steak?
Topside: Also known as buttock steak, topside of beef is a lean boneless cut from the top of the inside hind leg. Is topside same as chuck? Although these two roasts are both substantial, tough cuts of reasonably priced beef, the primary distinction between them is where on the animal they are cut.
Where is beef topside cut?
It is located just above the shank, which is the section of meat close to the back legs of the animal. Beef topside is taken from the round, and has no bones in it. The topside cut is the closest one to the back end of the animal, with the sirloin and tenderloin cuts directly next to it.
Is Topside a good cut of beef?
Topside is a very tender, lean cut that most people will love. It’s a common cut that you will find in many supermarkets, or at any butcher’s. Roast beef is delicious, and very traditional. Serve it with any of your favorite side dishes. Leftovers can be repurposed into a range of other dishes.