Meat
Topside
Topside is the Commonwealth name for a top-round-style lean roast—neater and often slightly more tender than silverside, popular for oven roasting and thin carving. Low fat means careful cooking and thin slices; flavour is clean beef. Roast medium-rare if quality allows, rest, and carve thin; or pot-roast for more forgiveness. Excellent for cold slicing. Lard or baste if the surface is very lean.
Track this ingredient
Unit
Characteristics
Preparations
Pot RoastedRoastedThin Sliced
Traits
Carve FriendlyClean FlavourLeanLean RoastNeat JointTop Round Style
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
MSA 40
MSA 55
MSA 70
MSA 85
MSA 90
MSA 100
P
O+4L
R4L
U3 / U4L
E3 / E4L
History
GB
British butchers distinguished topside as a preferred lean roasting joint.
AU
Australian Sunday roasts often featured topside of beef.
Meal kits used topside for easy-carve roast beef dinners.