Topside of Beef : the roast for a family treat when beef is on the menu. The corner cut is by reputation the sweetest part and will normally have a covering of fat and good marbling to flavour and the dish, whilst ensuring it is succulent and delicious. The middle cut gives a consistent round, and is often leaner. Both re-heat beautifully for a second meal as well as making for excellent sandwiches.
Diced Chuck.
Just the job for stews or curries , taken from the neck or as off-cuts from roasting joints , the pieces are of a good size and are well trimmed of all superfluous fat and connective tissue ; requiring no further preparation this meat can go straight into the casserole or skillet .