The topside is a versatile joint of beef. It can be used for roasting whole or cut down into the three muscle groups that it consists of. Once the cap is removed, there is a small heart muscle that is best sliced and served as a steak. This heart muscle resembles a tenderloin/ fillet and has a fine grain. the balance of the topside can be used to cut into biltong or sliced into stir-fry/ stroganoff pieces as well as a frying/ stewing steak. For best results as a steak the topside should be matured for at least 14 days. It is also best not to overcook as it will dry out and detract from a potential excellent eating experience.
