Beef Topside or Rump Roast

Hollyharvey

I've got the opportunity to buy some beef at approx. half price. The options are:

1. Topside reduced from £11.99 a kilo to £6.00 a kilo

or

2. Rump roast from £16.99 a kilo to £8.50 a kilo

I don't buy joints of beef that often and I'm not sure whether or not 'rump roast' is that much better than topside, and worth paying the extra for.

I would appreciate your opinions on this please.

horsechestnut

Rump is the general term for meat from a particular area of the carcuss. It is usually divided into Top rump and Silverside. Silverside is best for slower cooking and Topside for quicker cooking. Also you can cut topside into very nice steaks!! I usually buy Topside and cut it into steals and the "offcuts" I cut onto cubes for casseroles. So I have excellent, tender "stew type" meals and still get my steaks for a fraction of the price than if I bought them separately.
So to answer your question I would go for the Topside.