Beef wagyu topside is a premium cut from the hindquarter of a Japanese beef breed, prized for its high level of intramuscular marbling that ensures exceptional tenderness and rich, buttery flavour. While regular topside steak is a lean, affordable cut from the inner thigh, the addition of Wagyu genetics elevates it to a luxurious dining experience. 

Profile of wagyu topside

• Exceptional marbling: The intricate, uniform marbling melts during cooking, self-basting the meat and creating its signature tender, melt-in-your-mouth texture. This fat is also noted for being rich in healthier monounsaturated fats.

• Flavour: In addition to its tenderness, the marbling gives the topside a deep, rich, and full-bodied beef flavour.

• Cut location: Topside comes from the inner muscle of the hind leg, a hardworking muscle that is typically a leaner, tougher cut in other cattle breeds. The Wagyu genetics counter this leanness with superior marbling.

• Versatility: While often roasted as a joint, a wagyu topside can also be cut into steaks. It is suitable for a variety of cooking methods, including roasting and pan-frying. 

Cooking recommendations

To best showcase its premium qualities, wagyu topside should be cooked carefully:

• Roasting: Due to its composition, it works well as a roasting joint, with an exterior fat cap that naturally bastes the meat during cooking.

• Doneness: It is best served rare to medium-rare to prevent the desirable fat from rendering completely away.

• Seasoning: Simple seasoning, such as salt and pepper, allows the beef's rich, natural flavour to stand out.

Suitable for home freezing

Item sold 275g only