Topside (AUS/UK) · The roast beef standard — from the Round primal.
The large, lean inside muscle of the leg — the cut behind virtually every deli roast beef. Roasted low, pulled rare, and sliced paper-thin, top round delivers clean beef flavor and excellent yield at a very friendly cost.
What It's Called
United States: Top round, Inside round, London broil (thick-cut)
Australia: Topside
United Kingdom: Topside
How to Cook It
Slow roast: 250°F to 125°F internal, rest, chill, slice thin.
London broil: Marinate, broil hot, slice thin across the grain.
Cure / dry: Bresaola and jerky both start here.
Signature Dishes
Deli roast beef, French dips, Beef on weck, Bresaola, Jerky
The sandwich-program essential. Order whole or split, netted for roasting; consistent trim means consistent slicer yield.