Topside is a lean but tender cut, and suited for roasting or can be cut into topside steaks. The topside is cut from inside the back thigh between the knuckle and the silverside. Its natural rose color and tenderness are hallmarks of veal. We selected this veal as it's raised naturally outdoors on lush grasslands alongside its mother. Pasture-fed, antibiotic and synthetic growth hormone-free. Find out more about the origin.