Topside is derived from the inner thigh muscle, taken from the hind leg by following the natural seam between the knuckle and the silverside and accounts for 6.2% of the carcase.

A well-used muscle, it’s extremely lean with a lot of connective tissue and performs well when slow braised. Alternatively, it can be sliced into lean and versatile steaks which benefit from tenderising and are ideal for schnitzels or steak sandwiches. Because of its leanness, topside is also a popular cut for raw preparations.