Topside is one of the classic cuts of roast beef. It's a lean and tender cut taken from the long, inner muscle of the cow's thigh which makes for a lean cut, yet it's more tender than silverside taken from the hindquarters. Topside can be cooked as a roast and left pink in the middle or even be slow-cooked to melt in the mouth tenderness.
 
Cut leftovers as thin as possible and make into roast beef sandwiches, we recommend a smear of horseradish and maybe some leaves and pickles.