Meat
Topside
Topside (inside round) is a large, lean hindquarter muscle favoured in British and Irish roasting and for thin frying steaks. It has little marbling; flavour is clean and beefy when not dried out. Rolled and tied roasts, pot roast, and flash-fried “minute” steaks are classic. Continental uses include thin escalopes. It is prized as a family roast that carves neatly and as an economical steak if sliced thin and not past medium. Lard, baste, or cook low and slow; always rest and carve across the grain. Excellent cold for sandwiches.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 12.5 g
- Saturated Fat 4.91 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.77 g
- Polyunsaturated Fat 1.04 g
- Cholesterol 71.9 mg
- Sodium 61.1 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 20.7 g
- Water 58.4 g
- Energy 205 kcal
- Water 58.4 g
- Protein 20.7 g
- Fat 12.5 g
- Saturated Fat 4.91 g
- Monounsaturated Fat 4.77 g
- Polyunsaturated Fat 1.04 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 38.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.6 mg
- Vitamin B6 0.47 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 9.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.7 µg
- Minerals 335 mg
- Major Minerals 333 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 71.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.6 · vitamin-b5-pantothenic-acid: 0.5 · vitamin-b6: 0.47 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 9.3 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.7 ·
Minerals
Topside of Beef: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
British butchery named topside among the principal lean roasting cuts of the round.
Sunday roast culture kept topside on household tables across the UK and Ireland.