Topside – A large, lean, boneless cut of meat with a course grained texture taken from the hind quarter of the animal, between the rump and the leg.
Topside
Topside – A large, lean, boneless cut of meat with a course grained texture taken from the hind quarter of the animal, between the rump and the leg.
Enquiry form
Related products
Chucktender
Chuck - The area of a steer that extends from the neck to the fifth rib of the chest cavity.
Beef Fillet
Beef Fillet – Primal Cut from a Hindquarter Whole fillet without chain & external fat and discoloured tissue removed.
Angus Ribeye Steak
Angus Ribeye Steak - Rich marbling and a ribbon of fat in the steak add depth of flavour and moisture.
Heel
Heel - the round cut coming from the hindquarter without fat or nerves.
Rump Steak
Rump – Primal Cut from a Hindquarter
Wagyu Ribeye Steak
Wagyu Ribeye Steak - Highly marbled, with a succulent channel of fat separating through where a lot of the distinctive flavor of Wagyu Ribeye steak beef comes from, making the ribeye one of the richest cuts available.
Angus Rumptail
Angus Rumptail - Rump cut of beef is taken from the hindquarter and the muscle above the hip bone of the animal.
Reviews
There are no reviews yet.