In the world of beef cuts, the topside holds a special place for its lean qualities and versatility. But what is topside beef, and why is it so popular in kitchens across Australia? This guide will walk you through everything you need about topside meat, from its origin and characteristics to the best ways to cook it for a tender, delicious meal.
What Is Topside Beef?
To understand topside beef, it helps to know where it comes from. Topside beef is sourced from the hind leg of the cow, specifically the area beneath the rump. This large, lean cut is both tender and flavourful, making it an excellent choice for roasting, slow cooking, and even as cold cuts for sandwiches.
Topside is known for being one of the leaner cuts of beef, with very little marbling. However, certain heritage cattle breeds may have more intramuscular fat, which can add flavour and tenderness to the meat when cooked. Topside’s low-fat content and natural beefy flavour make it a favourite for family meals, especially Sunday roasts.
Gingin grass-fed Topside Beef
Gingin Grass Fed offers premium grass-fed topside beef, a lean and tender cut ideal for roasting. Sourced from cattle raised on open pastures in Western Australia, this topside roast is free from hormones and antibiotics, ensuring a natural and wholesome product. It’s perfect for health-conscious roasts and provides delicious leftovers for the following day. To achieve the best results, bring the roast to room temperature before cooking and rest after roasting to lock in juices and enhance tenderness. Recommended cooking times at 160°C are:
- Rare: 25 mins per 500g
- Medium Rare: 27 mins per 500g
- Medium: 30 mins per 500g
- Medium Well: 33 mins per 500g
- Well Done: 35 mins per 500g
Gingin Grass Fed is a family-owned business with over 174 years of farming tradition in Western Australia. They partner with local WA farmers who share their commitment to ethical and sustainable practices, ensuring that all products are responsibly sourced and raised with care
Characteristics of Topside Beef
Lean and Tender
Topside beef is generally low in fat, making it a healthier choice than beef cuts like ribeye or brisket. The topside retains a tender texture despite its lean profile, especially when carefully cooked. This combination of leanness and tenderness is one of the reasons why what is topside beef is a common question among health-conscious cooks.
Rich Beefy Flavour
While the topside is lean, it still offers a robust beef flavour. Proper seasoning and cooking techniques can help bring out its full taste, making it the star of any meal. Topside is a perfect choice for those who enjoy a rich, beefy flavour without too much fat.
Cooking Methods for Topside Beef
Topside beef is incredibly versatile, and there are several ways to prepare it, depending on the dish you want to create. Here are some of the most popular cooking methods:
Traditional Roasting
Roasting topside is a classic approach that brings out the best in this cut. Here’s a simple guide:
- Preparation: Remove the topside from the fridge about 30 minutes before cooking to allow it to come to room temperature. This helps ensure even cooking.
- Preheat the Oven: Set your oven to 200°C (392°F).
- Seasoning: Rub the topside with olive oil and season generously with salt and pepper, or add rosemary and thyme for extra flavour.
- Initial Roast: Place the topside in the oven for 15 minutes at high heat. This sears the outside, locking in the juices.
- Lower Temperature: Reduce the oven temperature to 145°C (293°F) and cook for approximately 20 minutes per 500g (1 lb), plus 10 minutes if you prefer medium to well-done.
- Resting: Once cooked, let the meat rest for 10-15 minutes. Resting allows the juices to redistribute, resulting in a juicier roast.
Traditional roasting is ideal if you’re looking for a classic roast beef with a tender, pink centre.
Low Temperature Roasting
Low-temperature roasting is another option for topside, offering even more tenderness. This method requires patience but is worth the wait:
- Preparation: Similar to traditional roasting, allow the topside to come to room temperature and season well.
- Searing: Begin by searing the topside in a hot pan for 6-10 minutes until it’s browned on all sides. Searing helps develop a rich flavour.
- Low Heat Roasting: Place the seared topside in the oven at a lower temperature of around 65°C (149°F) and roast for a minimum of three hours, aiming for an internal temperature of 53-55°C (127-131°F) for medium-rare.
- Resting: Let the meat rest for 20-30 minutes under a foil tent before slicing. Low-temperature roasting produces a juicy, tender topside with a beautiful texture.
This method suits those who enjoy a more tender, slow-roasted beef without a thick crust.
Alternative Uses for Topside Beef
Beyond roasting, what is topside beef good for? This versatile cut can also be used in other delicious ways:
Slow Cooking
Diced topside beef works well in casseroles, stews, or braised dishes. Slow cooking tenderises the meat, creating a rich and satisfying texture perfect for hearty, comfortable meals. Add your favourite vegetables, herbs, and spices for a one-pot dish perfect for cold days.
Cold Cuts
Once cooked, the topside can be sliced thinly and served cold. This makes it ideal for sandwiches, wraps, and salads. Cold-sliced topside is often a protein-packed addition to light meals, retaining its beefy flavour and tenderness even when served cold.
Nutritional Benefits of Topside Beef
Topside beef is not only delicious but also offers a range of nutritional benefits:
- High in Protein: Topside beef is an excellent source of protein, which is essential for muscle repair, growth, and overall body health.
- Low-Fat Content: Compared to other cuts, the topside is lower in fat, making it an excellent choice for those seeking lean protein without excess calories.
- Rich in Vitamins and Minerals: Topside contains essential nutrients like iron, zinc, and B vitamins, which support energy, immunity, and red blood cell production.
These qualities make topside a nutritious option that’s perfect for balanced meals.
Why Topside Beef Is So Popular
For those wondering what topside beef is and why it’s a favourite, several factors contribute to its popularity:
Versatility
Topside can be used in various dishes, from roasts to stews, making it a go-to cut for different types of meals. This flexibility is ideal for home cooks who like experimenting with new recipes.
Affordability
Topside is typically more affordable than premium cuts like ribeye or sirloin, offering excellent value without compromising taste. Its cost-effectiveness makes it a popular choice for families and large gatherings.
Rich Flavour and Lean Profile
With its beefy flavour and lean profile, the topside appeals to those looking for a tasty cut lower in fat. It’s a delicious and healthier option for anyone who enjoys red meat as a balanced diet.
Wrapping up
So, what is topside beef? It’s a lean, flavourful cut from the cow’s hind leg, ideal for roasting, slow cooking, and even slicing for cold dishes. Topside’s versatility, nutritional benefits, and rich beefy taste make it a valuable addition to any kitchen. Whether you’re preparing a traditional Sunday roast or a comforting stew, topside beef is a cut that delivers quality, flavour, and satisfaction.
Looking to bring premium, grass-fed topside beef to your table? Visit Gingin Grass Fed and discover the best quality topside for your next meal.
Frequently Asked Questions
The best way to cook topside beef is by roasting it in the oven. Traditional and low-temperature roasting methods work well, depending on your preferred texture.
Yes, diced topside beef works beautifully in stews and casseroles. Slow cooking allows the meat to become tender and absorb the dish’s flavours.
Yes, topside beef is a lean cut high in protein and low in fat. It also contains essential vitamins and minerals, making it a nutritious option for balanced meals.