Can you cut a topside joint into steaks?
Can you cut a topside joint into steaks?
Lean and versatile, topside steaks benefit from tenderising and are ideal for schnitzels or steak sandwiches. They can also be sliced thinly across the grain for stir-fries or diced for low, slow-cooking.
Is topside of beef a good cut?
Often nicknamed the ‘poor man’s sirloin’, topside makes for a great, thrifty roasting joint that cuts into beautifully uniform slices. Roasted and thinly sliced it tastes particularly delicious, and any leftovers work well in sandwiches with horseradish mayo, or in salads.
What is topside meat used for?
Topside steak is sliced from the whole topside which comes from the inside of the hind leg, between the thick flank and the silverside. Although sold as steak, performs best when diced for slow-cooking in a hearty casserole or braise.
What type of steak is round steak?
A round steak is a beef steak from the “round”, the rear leg of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the “round” bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin.
Why is my topside beef tough?
When meat is heated too far, even if the connective tissue has been carefully melted out, the meat proteins bunch up and stiffen- resulting in #2, a dry, unpleasant meal. You are buying tough meat and cooking it relatively quickly with no thermometer.
Is topside beef tough?
Not too dissimilar to the silverside, Topside beef steaks are strong in flavour and low in price! Because it’s naturally tough, Topside beef steaks are more often not tenderised or pounded using a tenderiser. Once gone through this process, you’re left with a thin slice of meat! Be sure to either bake or pan-fry!
Is Silverside better than topside?
Silverside is leaner than Topside and can be used as inexpensive roasting joint, but the lean meat yields much better results as a slowly cooked pot roast. Steaks cut from the Silverside make excellent, tasty Braising Steaks.
Should I cover topside when roasting?
Do not add water or liquid and do not cover the roast. Covering the roast would result in more steaming than roasting in the oven so we cook a beef roast uncovered.
What is another name for topside beef?
Top round is another common name for this cut. Beef topside is one of the leanest cuts of meat. The round is located above the back legs of the cow, literally on the top portion of the animal.
Is top round or eye round better?
The top round is more flavorful than the eye of the round, but is slightly less tender. Also coming from the round primal, this cut is very lean. The top round is one of the smaller round cuts as it comes from the inner-part of the rear leg.
What is the best way to cut beef?
The best way to cook a cut of beef that’s high in collagen is to cook it slowly at a low heat. Unfortunately, you can’t break down elastin the same way. The only way to do it is by physically breaking the bonds. You can do this by pounding the meat or grinding it.
What is the best cut of beef for slow cooking?
Marbling between the muscles, not the surface fat, indicates a good cut for slow cooking. Cuts of beef used for slow cooking include beef cheek, short rib, feather blade and oxtail. Browning the meat prior to slow cooking caramelises the meat and adds flavour.
What is the best meat to grill?
Beef may be the most popular meat for grilling just because there are so many options. For a great, moist burger use equal parts of freshly ground sirloin and chuck and salt and pepper the patties just before cooking. If a steak is what you want, T-bone, New York strip and porterhouse have the best marbling of fat for grilling.
What are the different cuts of meat?
Types: Despite the round or rump’s toughness, it produces quite a few different cuts of meat that are quite popular. Some of the more common cuts are: rump roast/steak, top round roast/steak, bottom round roast/steak, eye of round roast/steak, and the sirloin tip center roast/steak.
