PRE-ORDER −20% until Wednesday 2 December, 17:00 · first orders ship Wednesday 2 December · over €129: free delivery to mainland Spain and a tray of 4 criollo sausages · See the BBQ boxes

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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 · thin slices · retinto yearling · 1 kg tray

Topside in Thin Slices for Beef Olives and Escalopes, Retinto Yearling, 1 kg

Topside (US: top round) is tapa in Spain. For beef olives you would have to ask a counter for it “en filetes grandes y finos” and describe the slice. This tray skips that conversation: six or seven large thin slices of about 150 g each, 1 kg of retinto yearling beef, vacuum-packed, for €27.90.

Whole raw topside joint of retinto beef resting on green lettuce leaves
Topside in thin slices (beef olives, escalopes), retinto yearling, 1 kg

Topside in thin slices (beef olives, escalopes), retinto yearling, 1 kg

On the label: Tapa de añojo retinto en filetes finos, 1 kg

27,90€ VAT incl. (€27.90/kg)

In stock

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What you get

Cut Topside (US: top round), cut into large thin slices
On the Spanish label Tapa de añojo retinto en filetes finos, 1 kg
Animal Retinto yearling beef (añojo, 12–24 months)
Pack 1 kg tray: six or seven slices of about 150 g, priced per tray, vacuum-packed
Fresh or frozen Chilled, vacuum-packed. Can be frozen on arrival.
Serves 3 to 4
Parrillada over charcoal with beef steaks, criollo chorizos, red peppers, corn on the cob and salads

Three ways to use the slices

  • Beef olives: flatten each slice lightly, spread it with your stuffing, roll and tie. Brown the rolls, then braise them, covered, in stock for 1.5 to 2 hours at 150–160 °C (300–320 °F).
  • German Rouladen: the same method with mustard, smoked streaky bacon, onion and gherkin inside. We do not sell bacon; the supermarket word is panceta ahumada.
  • Escalopes: beat thinner, coat in flour, egg and breadcrumbs, and fry in hot fat for a minute or two a side.
  • Minute steaks: pat dry, very hot pan, about a minute a side. Topside is lean, so do not overcook it.

Thin-sliced topside: short answers

Is this the same as your 1 kg pack of yearling steaks?

No. Those filetes are thin frying steaks, not cut large for rolling.

Do you sell the whole topside as well?

Yes, a whole joint of approx. 4.5 kg for slicing at home. Its card is below; the other leg joints are on the roast beef joints page.

What would I ask for at a Spanish butcher?

Tapa or contra “en filetes grandes y finos, para rollitos”. More counter phrases are in the guide to beef cuts in Spanish.

Goes well with

Whole topside and silverside for home slicing, the tied roasting joint, and frying steaks.