Topside (Top Round)
Topside is the large, lean muscle on the inside of the hind leg, called top round or inside round in the US. It is a classic, affordable roasting joint and the usual cut for thin-sliced roast beef.
US: Top round · UK: Topside · EU (NL): Bovenbil (fricandeau) · TR: Nuar
Quick facts
Primal: Round (hind leg)
Tenderness: Firm
Fat: Very lean
Price: Budget
Best: Roast, slice thin
What is topside called in other countries?
| United Kingdom | Topside |
|---|---|
| United States | Top round; inside round. Steaks are often sold as “London broil”. |
| France | Tende de tranche |
| Germany | Oberschale |
| Netherlands | Bovenbil; fricandeau |
| Spain | Tapa |
| Turkey | Nuar |
| Trade codes | IMPS 168 (top round), 169 (top round, cap off) |
Names and cut lines vary by country and by butcher, so ask for the cut by description if the name doesn't match. Dutch and Turkish names are common butcher usage; there is no official Turkish retail cut standard. How we name cuts
Texture, fat and price
Topside has almost no marbling and a tight, even grain. That makes it easy to slice thinly but quick to dry out. Roast it no further than medium, rest it well, and carve it as thinly as you can. It is also good for beef jerky and for thin slices in stir-fries.
How to cook topside
- Roast
- Slice thin
- Jerky
- Slow-cook (pot roast)
- Bring the joint to room temperature for an hour, season, and tie it if it is loose.
- Brown all over in a hot pan, or roast at 220 °C for 15 minutes.
- Lower the oven to 140–160 °C and roast to about 5 °C below your target.
- Rest 15–20 minutes, then carve very thinly across the grain.
Topside cooking temperatures
| Stage | Centre temperature |
|---|---|
| Rare | 49–52 °C (120–125 °F) |
| Medium-rare | 54–57 °C (130–135 °F) |
| Medium | 57–63 °C (135–145 °F) |
Take the meat off the heat 2–3 °C before your target; it keeps rising while it rests. The USDA's safe minimum for beef steaks and roasts is 63 °C (145 °F) with a 3-minute rest. Lower temperatures are common for steak but sit below that guideline.
Topside nutrition facts
Per 100 g, raw. USDA description: “Beef, round, top round roast, boneless, separable lean and fat, trimmed to 0" fat, all grades, raw”.
| Nutrient | Per 100 g |
|---|---|
| Energy | 125 kcal |
| Protein | 23.4 g |
| Total fat | 3.5 g |
| Saturated fat | 1.35 g |
| Cholesterol | 62 mg |
| Sodium | 54 mg |
| Iron | 2.33 mg |
Source: USDA FoodData Central, FDC ID 173982. Cooking removes water, so values per 100 g of cooked meat are higher. Actual values vary with the animal, grade and trim.
Related cuts
Silverside (the outer hind leg, even firmer) · Top Sirloin (a more tender lean roast) · Chuck (for slow cooking instead)
Sources
- USDA Food Safety and Inspection Service, Safe Minimum Internal Temperature Chart.
- USDA Agricultural Marketing Service, Institutional Meat Purchase Specifications (IMPS), Series 100: Fresh Beef.
- USDA Agricultural Research Service, FoodData Central.