Topside is cut from the hindquarter of the carcase. It is the inner thigh muscle, situated on the inside of the back leg, near the hip bone. It is removed by following the natural seam between the knuckle (H.A.M.2070) and the silverside (H.A.M.2020). Topside is extremely lean and performs best when diced for slow-cooking in a braise or minced (with added fat) for burgers. Topside responds well to tenderisation.

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