Beef topside. A lean, boneless joint from the top of the long muscle which runs down the inside of the hind leg. Inclined to dryness, as has no marbling. It is better for braising and pot roasting than roasting. Ideally it should be carved and served after the joint has completely cooled. Sometimes fabricated into round steaks and Hugh Fearnley-Whittingstall uses it for making bresaola.
Beef cut. Loin area; equivalent to sirloin on the bone, a cut that includes the rump and contre-filet. Best for roasting. In North America this is the tenderloin and loin joint.
