Frozen Beef Topside

The topside of beef can be described as a large, lean cut. Both the topside and silverside are collected from the hindquarter of the cow between the rump and leg.


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    Frozen Beef Topside

    The topside muscle is both lean and tender making it an excellent roasting joint. Since it’s naturally tough, Topside beef steaks are tenderized using a tenderizer. Thus, you can have a thin slice of meat! Make sure you either bake it or pan-fry it! The topside is usually a large, lean cut of beef that is rolled and divided into two or three boneless joints. The silverside is quite similar to the topside while it requires slower cooking.


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