Demystifying Topside Beef: How it Differs from Other Cuts of Beef in the USA

As a meat-loving home cook in the US, I’m always looking to expand my knowledge about new cuts of beef. Lately, I’ve heard more references to a cut called “topside” beef. This seemed intriguing, but I really wasn’t sure exactly what it was or how it compared to other more common cuts of beef we use here in the States.

After doing some research I’ve gotten a much better handle on what topside beef is where it comes from on the cow, and how it can be used in everyday American cooking. In this article, I’ll share everything I’ve learned about topside beef and provide some guidance on how us Yanks can best put this versatile cut to use in our kitchens.

What is Topside Beef?

Topside beef comes from the rear end of the cow specifically the semitendinosus muscle. It’s referred to as the “topside” since it’s located on the top portion of the animal’s hindquarters.

This oval-shaped muscle does minimal work compared to other areas, so it tends to be very tender and lean. Topside roasts are quite popular in the UK, Ireland, and Australia The cut is also sometimes sold as steaks for grilling or stir-fries

Where Does Topside Sit in Relation to Other Cuts?

It’s helpful to understand where exactly the topside comes from in order to compare it to more familiar American beef cuts.

On a side of beef, the topside muscle is located above the silverside and eye round portions. It sits adjacent to the sirloin and rump areas. This rear leg section contains multiple muscles including the topside.

When fabricated, the whole topside muscle is removed intact as a single roast or can be sliced across the grain into steaks. It’s most comparable to cuts like tri-tip or sirloin flap that come from the same general region.

Topside Beef vs. Round Cuts

Topside beef is sometimes confused with general round or bottom round cuts. However, it does have some clear differences:

• Topside comes from a single muscle while round cuts may include multiple muscles.

• Topside is more tender and smaller in size than bottom or eye round cuts.

• Topside is leaner than rounds since it contains less connective tissue.

• Topside has a grain that runs lengthwise while round grain runs across.

How Topside Differs from Sirloin Cuts

Since it borders the sirloin region, topside is also similar to some sirloin cuts. Here’s how it differs:

• Topside sits above the main hip muscle that makes up most sirloin cuts.

• Topside is more evenly shaped while sirloins have an uneven, tapered shape.

• Topside is smaller in size compared to large sirloin portions.

• Topside is leaner and has finer grain than bicep/ball tip sirloin cuts.

While nearby on the cow, topside has a distinct shape, leanness, and consistency from sirloin cuts.

Common Ways to Cook Topside Beef

In the UK, topside beef is most often roasted whole or cut into slices to make London Broil. Other cooking methods like braising, grilling, or slicing into stir-fry strips also work well.

Here are some easy ways Americans can start cooking with topside cuts:

• Roast whole – Season a 2-3 lb topside roast and oven roast using low heat around 250°F until it reaches desired doneness. Slices beautifully for sandwiches or dinners.

• Grill as steaks – Cut 1-inch thick topside steaks to grill quickly over high heat 3-5 minutes per side.

• Braise pieces – Cut topside into 1-inch cubes to braise in flavorful liquid until fork tender.

• Skewer for kabobs – Dice into 1-inch chunks to thread onto vegetable and fruit kabobs for grilling.

• Stir fry – Thinly slice across the grain into strips for quick beef stir fry dishes.

The compact size and leanness of topside makes it ideal for all kinds of quick cooking techniques. It’s also very family-friendly since it doesn’t contain large sections of fat or sinew.

Topside Beef Buying Tips

When purchasing topside roasts or steaks, follow these guidelines for best quality:

• Choose cuts with bright red color and white fat marbling throughout.

• Avoid cuts with dry appearance or dark spots.

• Look for firm, fine-textured muscle with no signs of bruising.

• Opt for cuts aged 14 days or less for optimal tenderness.

• For roasts, choose a size of 2-3 lbs to feed 4-6 people.

• For steaks, select 1-inch thick cuts for grilling or pan searing.

While we may not see it as often in American supermarkets, don’t be afraid to ask your butcher for topside beef. It’s sure to become a household favorite!

Now that you know exactly where topside beef comes from on the cow and how to use it, I hope you feel confident adding this underrated cut into your regular recipe rotation. With its lean, tender meat, topside offers a slightly different eating experience from other more common cuts of beef. I’d love to hear how topside beef turns out in your kitchen creations!