Focus on Scotch Beef PGI cuts, joints and offal: topside

QMS

QMS

Standard Supplier

IN ASSOCIATION WITH

Description

The Scotch Beef topside is separated from the silverside and thick flank from the hind leg. It can be kept ‘whole’ or separated by natural seams into its different individual muscles. Click to discover a range of excellent Scotch Beef recipes added by other chefs and suppliers.

Average weight

Depends on carcase size

Approximate yield

9kg

Preparations

Separated from the <span>Scotch Beef</span> hind leg by natural muscle seams. Trimmed of all excess fat ragged edges, veins, arteries and discoloured tissues. Traditionally cut into 3 portions and tied into roasting joints. 

Uses

May be used for roasting joints or seamed into individual muscles for smaller joints, steaks and other value added products.

Cooking techniques

Oven Stew Fry

Cut Origin

Cut Origin - Focus on Scotch Beef PGI cuts, joints and offal: topside
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QMS

QMS

Standard Supplier 17th August 2016

Focus on Scotch Beef PGI cuts, joints and offal: topside

IN ASSOCIATION WITH