Angus Topside Steak
$28.99per kilogram
Lean steak that rewards a marinade and a hot, quick cook.
How much, and how long
- Per adult
- 220ga guide, not a rule
- A kilo feeds
- about 5 adults
- Cook it
- Pan · Grill · Barbecue
- Minutes
- 3 a side, 5 rest
- Inside
- 52-57°C, keep it pink
Lean and boneless. Goes further carved thin; a kilo feeds four to five.
About this cut
Topside is lean, straight-grained beef off the inside of the hind leg. It has very little fat, so it has less to forgive with than a rump, and it wants a short cook and a sharp knife. It suits a quick pan cook, a stir-fry sliced thin, or a schnitzel bashed out flat. This is grass-fed Angus beef, sourced from Cowra in the Central West of NSW.
A few hours in olive oil, garlic and lemon at home does it good. Then a very hot pan, three minutes a side, and off it comes while it is still pink. Pull it between 52°C and 57°C and rest it; it climbs a few degrees as it rests. Rest it five minutes, then carve it thin and across the grain. Overcook it and it will go tough on you.
Keeping: three to four days in the coldest part of the fridge. Freeze it the day you buy it if you will not get to it; frozen, it is good for up to six months.
Gluten free.
Best used for
Steak and onion, braising, thin strips, hearty family meals.
Not the right choice?
The cuts to buy instead are below, with prices.
Cooking something else?
For a tender premium steak
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Angus Eye Fillet
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For richer slow cooking
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Angus Chuck Steak
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Angus Gravy Beef
$26.99per kilogramThe slow-cook cut. Hours of low heat and it falls apart.
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Angus Round Steak
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