Topside
Topside is a classic, lean cut of beef taken from the inner thigh of the cow’s hindquarter. Unlike the quick-cooking steaks we’ve discussed (fillet, rump, and sirloin), topside is a hardworking muscle, making it the quintessential British Sunday roasting joint.Because it is exceptionally lean with no internal marbling, traditional butchers usually sell it with a thin layer of fat tied across the top to naturally baste the meat and keep it from drying out as it roasts.