AtlasMas

Topside (obershale, kaisertail, top round) is perhaps one of the most beautiful meats in terms of appearance. It is a large cut of meat reminiscent of a round loaf of bread with a deep colour and the distinctive aroma of beef. The meat is lean with moderately coarse fibres and a low collagen content. It is found on the inner side of the hindquarter. In the Czech Republic, you can commonly buy top round as a hind meat including a slice of top round with pear steak hidden below it. At Amaso, we separate these meats and serve them separately. Hind beef is the common term for lean or lightly marbled whole pieces of meat from the hindquarters, though – somewhat surprisingly – it can also refer to the front legs of cattle. The individual parts differ in appearance and the ratio of lean to fat- or collagen marbled meat. This ratio determines which part is suitable for what. Top round has a broad range of uses. Cooked whole, it is suitable for roast beef or for beef in cream sauce, large slices can be used for roulades, while steak tartare can be made with chopped or ground top round. If you like lean meat, use it in goulash or a ragout.