The topside is the long inner thigh muscle of the cow. As it gets used a lot, the muscle makes for a lean joint which is perfect for roasting.
Take a look at this guide on how to cook top side beef.
Silverside gets its name from the shiny silvery membrane of connective tissue covering its internal surface. It’s a boneless cut that’s good for roasting, braising and dicing.
If you need inspiration, try this beef stew with dumplings recipe.
Cut from the middle to back end of the cow, this boneless cut of meat is lean with large fibres.
Cook the perfect sirloin stead with this recipe.
A versatile cut of meat taken from between the topside and sirloin regions.
For a new take on an old favourite, try this oven recipe from Jamie Oliver.
This cut is taken from the neck supporting muscles. It has a relatively high fat content and is best cooked slowly to unlock all of the flavour.
You can’t go wrong with steak and chips with gravy. The Hairy Bikers will show you how.
Fillet steak (in French it is known as filet mignon) is a cut taken from the smaller end of the tenderloin. It is a finer, more delicate cut of meat.
