Grand reopening, now taking pre-orders: 20% off everything until Wednesday 2 December, 17:00
Order now and secure your cuts. The first orders ship on Wednesday 2 December with SEUR Frío (refrigerated courier) and arrive the next day (Balearic Islands: two days).
On orders from €129: free delivery to mainland Spain and a free tray of 4 criollo sausages.
Topside · retinto yearling beef · whole joint, approx. 4.5 kg
Topside (Tapa), Whole Retinto Yearling Joint, approx. 4.5 kg
Topside (US: top round) is tapa in Spain; the label adds its Argentine name, nalga de adentro. This is the whole joint, approx. 4.5 kg of lean retinto yearling beef, for €121.90. Treat it as a piece to portion at home: two or three roasts and a pile of thin steaks, about twenty portions.
Topside (tapa), whole retinto yearling joint, approx. 4.5 kg
On the label: Tapa o Nalga de Adentro de Añojo Retinto, pieza completa de 4,5 kg aprox.
121,90€ VAT incl. (€27.09/kg)
In stock
Add to basketWhat you get
| Cut | Topside, whole (US: top round) |
|---|---|
| On the Spanish label | Tapa o Nalga de Adentro de Añojo Retinto, pieza completa de 4,5 kg aprox. |
| Animal | Retinto yearling beef (añojo, 12–24 months) |
| Pack | One whole joint of approx. 4.5 kg, vacuum-packed |
| Fresh or frozen | Chilled, vacuum-packed. Can be frozen on arrival. |
| Serves | 18 to 22 at 200–250 g per person, over several meals |
How to portion and cook it
- A sensible split: two roasts of 1–1.5 kg, the remainder sliced thin for frying steaks, escalopes or beef olives, the trimmings diced for stew.
- Thin slicing is far easier when the meat is half frozen. Use a long knife and cut across the grain.
- Roast (tie it with kitchen string first): brown, then 120–140 °C (250–285 °F) to 54–57 °C (129–135 °F) for medium-rare or 60–63 °C (140–145 °F) for medium. Baste it, as yearling topside is lean, and rest for fifteen minutes.
- Freeze on the day of arrival whatever you will not cook within a few days.
Before buying 4.5 kg of topside
Is this the classic British roasting joint?
The same cut, yes. A British butcher sells a tied kilo or two; here you receive the entire muscle and portion it yourself. See the roasting joints page.
Do you sell a smaller piece?
Yes: topside ready sliced in a 1 kg tray, and a tied eye of round joint of approx. 1.5 kg, both on the roasting joints page.
What is it called at a Spanish counter?
Tapa. For a roast add “en una pieza”; for beef olives, “en filetes grandes y finos”. More in the guide to beef cuts in Spanish.
Is this the same as tapa de cuadril?
No, and the names do cause confusion. This tapa is the Argentine nalga de adentro, from the inside of the hind leg. Tapa de cuadril is a different cut: the picanha or picaña (UK rump cap), the triangular muscle over the top of the rump, with its layer of fat.
What is topside good for apart from roasting?
It is very lean and fine-grained, so it takes two routes: thin slices cooked fast, or slow cooking in liquid. Use it for thin frying steaks on the plancha, escalopes and breaded milanesas, or cut it into chunks for a stew. Always slice it across the grain.
Goes well with
The neighbouring leg joints, plus ready-cut frying steaks and diced stewing beef.
Silverside (contra), whole retinto joint, approx. 7.5 kg
Contra de Retinto, pieza completa 7,5 kg aprox202,90€ VAT incl. (€27.05/kg)Add to basketEye of round (redondo), whole retinto joint, approx. 2.5 kg
Redondo o Peceto de Vacuno Retinto, pieza completa 2,5 kg aprox.67,90€ VAT incl. (€27.16/kg)Add to basketDiced stewing beef, retinto yearling, 1 kg
Carne Tacos Añojo Retinto, 1 Kg24,90€ VAT incl. (€24.90/kg)Add to basket
