Beef Top

Another cut from the back of the animal, extracted from the inner thigh area, also called topside in English and chã de dentro in Portuguese. Unlike beef outside round / rump, it has shorter, softer fibers that make it ideal to cut into steaks and grilled, breaded and fried, or rolled up with stuffing and braised; or chopped and stewed; or roasted whole. Burgers, meatballs and Bolognese sauce can also be made using the ground version of this cut.