Top Side Steak

Top Side Steak

Topside is similar to the tender Rump and can be roasted as a boneless joint or cut as steaks. It is less tender than Sirloin, so it can't stand high temperatures as well, but if treated with care, will provide an excellent eating experience.

It is best served rare or medium-rare carved into large, thin slices, which is easy to do as there are no bones

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$13.50
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