Not too dissimilar to the silverside, topside beef steaks are strong in flavour and low in price! Coming from the hindquarter, the meat is very, very lean. That means the marbling is quite minimal, but that’s why butchers tend to leave on a thin layer of fat on one side to help develop its flavour while cooking. Because it’s naturally tough, topside beef steaks are, more often than not, tenderised or pounded using a tenderiser. Once gone through this process, you’re left with a thin slice of meat. Be sure to either bake or pan fry!Package with Topside steaks
*this yields medium-rare steaks; for rarer or more well done steaks, adjust the cooking time more/less.