AKA: Top Round Steak, Cube Steak
Primal: Round (US), Silverside (UK)
Cooking Methods: Stir-Fry, BBQ
Good For: Breading
Fat Content: Lean
Topside Steak is among the most economical of Beef cuts, which is taken from the Topside Roast. This cut can be tough and needs to be tenderized before cooking. It also bears good results if cooked using slow-cooker methods. This cut is quite lean and can turn dry quickly if overcooked.
As it is a tough cut, it usually sold in the market after being pounded or tenderized using a meat tenderizer. The resultant portion is a very thin slice of meat, which is used in the Texan specialty Chicken Fried Steak. This dish requires the steak to be coated in flour and other seasonings before it is deep fried. It can also be used to prepare schnitzels. Apart from this, its toughness can be well taken care of by braising or stewing it for a few hours.
Topside Steak comes from the top portion of the animal’s hind section. It is the sliced version of Topside Roast but without the silverwall.
The earliest use of Topside Steak in cooking can be traced back to the 19th century when European immigrants introduced Weiner Schnitzels in America.
In Australia, Topside Steak is a commonly used bait for fish.Popular Dishes: Weiner Schnitzels, Chicken Fried Steak, Stew, Casserole
This information about Topside Steak was sourced from our meat cut app