DESCRIPTION
Small, lean, fairly tender muscle often removed from the front side of the Top Round. The Topside is a large, lean cut of beef, rolled and divided into two or three boneless joints. The top side is usually slow roasted as it is a tougher cut of meat. It can be braised or roasted whole but is often cut into veal scallops/cutlets.
SUPPLIER
This company began as a family business in 1885. Now, more than a century later, it has grown into one of the world’s largest veal slaughterhouses. It is also the only veal slaughterhouse in the Netherlands with a royal distinction, that of appointment to the court or Hofleverancier.
Note: Actual product may be slightly different from the images.
