Product description:

Are you looking for a quick and tasty steak dinner? BaladyFarms Top side steak is a great option for when you are short on time.

Topside comes from the inside of the hind leg, between the thick flank and the silverside. Topside is lean after marinating and performs better when diced for slow-cooking in a hearty casserole or braise. This cut is quite lean and can turn dry quickly if overcooked.

For best results, pound the steak to help tenderize. Top side Steaks are usually pan fried, but can also be grilled.

A good marinade can be beneficial in adding flavor and further tenderizing. Marinades can be made from many ingredients such as olive oil, apple juice, apple cider vinegar, or lemon juice, all which have tenderizing properties. Feel free to experiment with new and different marinades and enjoy a quick, tasty meal!

One piece of Top Side Steak if cut with 2cm usually weights (80-200 Grams) approx.

Help yourself to BaladyFarms Meats favorite Top side steak recipes, located under the cooking tips & Instructions tab.

Note that: The actual exact weight of the order would be after cutting and packing, the total charge may be increased or decreased slightly, so the checkout would be an approximate charge till the exact weight occurred.

Other names:

Every Day Steak, Minute Steak, Ranch Steaks, Top Round Steak, Family Steak, Top Round London Broil, Top Round Steak Cap Off

Ingredients:

100% Young local (Balady) breed freely farming without any binding.

Around 60% Grass-fed "Hegazi clover, beet, fennel,.." , 40% Grains "Beans, corn, rice rusk, .." Professionally mixed all together at our farm under our supervision

Minimal travel time to the governmental abattoir

Slaughtered at the governmental abattoir to have the approvals and the required stamps

GMO free

Raised naturally without any hormones

Clean, happy & well looked after animals

Ways of cooking:

Stir-Fry, BBQ (preferred to be seasoned 4 hrs. at <5°C), Sous vide way, Skillet to oven (slow cooking)

Cooking tips & Instructions:

Marinate your food in the refrigerator, not at room temperature.  This will help keep your food safe from food-borne illnesses.

Keep marinating meat away from other foods in your fridge to avoid unsafe contamination of the raw meat.

Use a combination of an acid, oil, and spices in your marinade.

Make sure to discard the unused marinade once it’s time to cook the meat and don’t use it as a sauce unless you cook it first because it will contain raw steak juices.

For the best results, try to marinate the steak the night before you cook it or at least 6 hours for the maximum flavor.

If you can’t get to cooking your marinated steak within two days, you can also freeze the meat in the marinade to be used later.  That’s a benefit of using the freezer-safe bags – you can just toss them right into the freezer for later.  Then, when it’s time to cook, thaw the meat and cook.

For most marinades, use about 1/2 cup of the marinade for every 1 kilo of beef.

After removing the beef from the marinade, pat all sides of the steak dry with paper towels to prevent steaming and encourage browning.

Rare: Cool red center, 52° C (cook 1 1/2 – 2 1/2  minutes per side over high heat, depending on thickness)

Medium Rare: Warm red center, 57° C (cook 2 – 3 1/2 minutes per side over high heat, depending on thickness)

Medium: Warm pink center, 63° C (cook 2 1/2 – 3 1/2  minutes per side over high heat, depending on thickness)

Medium Well: Slightly pink center, 66° C (cook 3 1/2 – 4 minutes per side over high heat, depending on thickness)

Well Done: Little or no pink, 71° C (cook 4 – 5   minutes per side over high heat, depending on thickness)