Beef topside is a lean, popular cut from the inside of a cow's hind leg, best cooked slowly for a tender result. It's a versatile cut used for roasting, slow-cooking, or making cold cuts, and while it's lean, it has a rich, savoury flavour. To prepare it for roasting, it should be brought to room temperature, seared, and then slow-roasted, with a final resting period before carving thin slices against the grain.
