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Find Topside or its closest English equivalent
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Top round
Also called
🇺🇸Top round🇲🇽Tapa de aguayón🇫🇷Tende de tranche🇪🇸Tapa de cadera🇵🇹Pojadouro🇧🇷Coxão mole🇮🇹Fesa🇩🇪Oberschale🇦🇷Nalga↗
Pannet, CC BY-SA 4.0, via Wikimedia Commons — Topside steak.jpg
Top round comes from the inside of the rear leg, one of the leaner muscles on the animal. It has a mild flavor and firm texture that can be tough if overcooked. It is best slow-roasted to medium-rare and sliced very thin against the grain, or used for braising, deli roast beef, and beef jerky.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Top round | |
| 🇬🇧United Kingdom | Topsideprimary | |
| 🇲🇽Mexico | Tapa de aguayón | |
| 🇫🇷France | Tende de tranche | |
| 🇪🇸Spain | Tapa de cadera | |
| 🇵🇹Portugal | Pojadouro | The inner posterior of the leg in Portuguese butchery — the classic cut for steak with sauce (origin of the *bitoque*), grilling, and stewing. |
| 🇧🇷Brazil | Coxão mole | |
| 🇮🇹Italy | Fesa | |
| 🇩🇪Germany | Oberschale |
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Classic recipe
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$$ · roasts, smokers, and long cooks
Roast a lean topside without taking it past pink
Monitoring large cuts where opening the smoker or oven would cost heat.
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