VEAL TOPSIDE

A classic veal steak with the outer thigh and the roll as one piece. It might also be referred to as “veal fricandeau”.

Keep in mind

This muscle is has a lot of connecting tissue and is not as tender as the inner thigh.

How to cook veal topside

Roast the whole piece carefully in the oven or retain the juiciness by preparing it in vacuum and at low remperatures.

If you are going to fry the meat, you first need to beat it to a flat shape. Or cut suitable chunks for a stew or make veal mince.

The classic

French Sunday steak with a creamy sauce and mushroom.