Beef Topside Cooking Times and Calculator
The topside cut is the inner thigh muscle from the hind leg. It is found by following the natural seam between the knuckle and the silverside. As a well-exercised muscle, it is extremely lean and contains a lot of connective tissue. Topside roast also performs well diced and cooked low-and-slow in a casserole.
Beef Roasting Tips
- Let the meat come up to room temperature before cooking
- Roasting the meat at a very high temperature for 15 minutes before bringing the heat down to the temperture indicated will allow the heat to reach the centre of the joint and seal in the flavour.
- Don't forget to rest the meat before carving. This allows the meat to relax and distributes the juices throughout. A general rule of thumb used by chefs for resting meat is 1 minute for every 100g of meat.
