A premium topside joint. The loosely attached muscle (gracilis) is removed and only the middle and corner cut of the topside is used. This results in no gristle in the middle of the joint and the cooked slices will not fall apart. 5 mm thick basting fat is added to any lean surface part on top of the joint.
1
Remove the first joint of the topside, which contains the thickest part of the gracilis. This part can be used for a traditional roasting joint.
2
Remove the loosely attached muscle (gracilis) by cutting along the natural seam.
3
Cut the remaining topside into two equalsized portions. Only these parts are to be used for Premium topside joints.
4
Add a 5mm thick layer of fat to any lean surface parts on the top of the joint and tie securely with string at regular intervals.
5
Premium topside roasting joints prepared and ready to cut into joints of the required size.
