Topside butcher's cut and juiciness that discerning chefs

and juiciness that discerning chefs and retailers have come to trust

High fat and nutritious cut of the beef tongue

to remove all glands

There are between 6-8 ribs

An uncommon part of the brisket which has a slightly higher fat content and most suitable for the classic oven-baked

Topside butcher's cut and juiciness that discerning chefsTopside is the inner thigh muscle, taken from the hind leg by following the natural seam between the knuckle and the silver side. One of the most common use of this cut is our very own local Rendang which requires slow braising slow cooking of at least 3hours depending on how large the cut of each piece is.