Not too dissimilar to the silverside, topside beef steaks are strong in flavour and low in price! … Due to its natural toughness, 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 topside good for 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.
What steak comes from topside?
Topside comes from the “Ham of Steak” and is part of the hindquarter of Beef. The “Ham” is made up of the Topside, the Silverside, and the Feather, (a butcher’s term for a cut which nestles between Topside and Chump of Beef). Essentially the Topside is what it “says in the name”.
How do I cook topside steak on the stove?
Before placing it in a pan you may dry the beef steak with a kitchen paper. Brown the meat for 2-3 minutes from both sides until the meat has desired internal temperature. Well-done topside steak cooking time is at about 3 minutes, medium at about 2,5 minutes and medium rare at about 2 minutes per one side.
Can topside be grilled?
Topside beef is used for roast beef among other things. It is lean and takes well to flavoring. Here we rub it generously with ground black pepper. It is cooked using indirect heat on the grill as usual.
What’s the best way to cook topside steak?
Once the pan has just started to smoke, carefully place the topside beef steaks into the frying pan. Turn the Topside beef steaks over every minute — making sure each side has been cooked for 3 minutes or until beautifully brown and with an internal temperature of 50 – 57 degrees for medium-rare.
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 silverside or topside better?
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.
How do you tenderize topside beef joint?
From a long, slow cook to the power of a brine, here are six ways to get the job done.
- Pound it out. Pounding softens and tenderizes meat, making it easier to cut and eat. …
- Harness the power of salt. …
- Use an acidic marinade. …
- Consider the kiwi. …
- Give it some knife work. …
- Slow cook it.
Why is my roast beef always tough UK?
Beef has a lot of collagen in it, and that’s what makes it tuff. If you cook it fast, the collagen contracts, and squeezes out some of the moisture. On the other hand, if you cook it real slow, the collagen can disolve/melt, and it actually adds to the mouth feel.
How long does 1kg of topside beef take to cook?
Cooking time for roast topside beef?
| Topside Roasting Joint | Rare Very pink and bloody | Medium – Well Only very slightly pink |
|---|---|---|
| 1 kg | 40 minutes | 1 hour 5 minutes |
| 1.2 kg | 46 minutes | 1 hour 15 minutes |
| 1.5 kg | 55 minutes | 1 hour 30 minutes |
| 2 kg | 1 hour 10 minutes | 1 hour 55 minutes |
Is topside good for smoking?
It keeps the meat moist and gives a great aroma to the meat when it melts. The Beef Topside has been the first beef cut that we made in our smoker. It turned out to be just delicious! It is done much faster then Pulled Pork, so for those of you who don’t like spending the whole day smoking it’s a great solution.
Can you cook a beef joint on the BBQ?
If you’re going to roast a joint on the barbecue, you want to achieve that great barbecue taste. So, to complete cooking, turn all burners on and roll the meat around on the grill for a few minutes until you get the desired crusty brown finish.