Beef Topside

Beef TopsideTopside of beef is the long, inner muscle of the cow's thigh which makes for a lean cut, yet it's more tender than silverside taken from the hindquarters. It tastes delicious when roasted as a whole joint, or diced and slowly stewed so the meat breaks down and becomes melt in the mouth.

it can also be treated like a steak and cooked quickly over a high heat until pink

Sprinkle with some salt and oregano and place on the bbq

chicken thighs are delicious

Diced shoulder naturally has a little more fat than diced leg

or you can simply purchase the pre made mixture and shape to your liking

Its THE beef used in commercial kitchens across the world

Brains lend themselves fantastically to frying

is usually used for stewing

roast or saute them with excellent results

Loin chops are cut from the waist of the lamb

The top blade part of the chuck is preferred for grilling because it is the second most tender steak once the gristle is removed

Roasting on the bone amplifies the flavour while rendering the meat tender and succulent