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M. J. Dalton Butchers
For the discerning meat eater
The topside is a large, lean cut of beef, rolled and divided into two or three boneless joints. Taken from the hindquarter, topside is lean and very tender. Topside is often sold rolled with a sheet of fat around them to stop the meat from drying out. The corner cut is by reputation the sweetest part of it and will normally have a covering of fat and good marbling to flavour the cooking of it.