Topside carpaccio

Analog6 · Topside carpaccio

I love raw meat! My favourite thing is to very thinly slice fresh topside (a la carpaccio) and just eat it! The Italian way is to add olive oil and parmesan but I just love it as it comes.
As a former cattle farmer, I belIEve topside is the tastiest cut of the meat - yes, better than rump or even fillet. I buy whole topside roasts and cut them up myself. I prefer it fairly lean - I'm not a fan of marbled meat even though the pundits say it is better.
When buying your meat if you don't like the 'taste' of fat too much go for grass fed beef which has whiter fat - yellow fat is a sign of grain fed beef.

Here is a link showing the traditional cuts in case you know it as something else. http://www.beefyandlamby.co.uk/cuts/cuts_beef.html

And a link to marinated carpaccio of topside (sounds interesting, I'd love to try it). http://www.jolandadecolo.it/ing/angusbee.htm