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Topside beef with black pepper

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    Topside beef with black pepper

    I had a cut (2.2 lbs) of topside beef, also called boneless beef inside (I believe). It's the inside thigh of the rear leg of a cow.

    The raw beef cut

    Click image for larger version

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    Rub applied

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    I decided to rub it with coarsely ground black pepper only, then cook it indirect at around 280°F until inner temp was 130° F. Then wrap it in aluminum foil and a thick towel, let it rest for 40-50 minutes.

    Meat on the grill (BGE)

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    Said and done, that is what happened, and it turned out very good indeed. Good beef flavor, accompanied by the black pepper. I made thin slices and ate it with corn and grilled tomatoes, and a good cabernet. Simple, but delicious. In this case, with such a lean cut, the resting period (after cooking) is even more important for a juicy end result.


    Final product

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    #2
    Well done sir... looks delicious.

    Comment


      #3
      A great job on this Henrik.

      Comment


        #4
        That looks amazing, Henrik ... congratulations!

        Comment


          #5
          Great looking cook. Those toms are looking tasty too!

          Comment


            #6
            Could that be part of what we call a tri-tip? Seems to me the same general area of the animal.....

            Comment


              #7
              Is that the same as a tri-tip?

              Comment


                #8
                Beautiful

                Comment


                  #9
                  Very nice! Great photos as well.

                  Comment


                    #10
                    Thank you all!

                    As for the tri-tip comment: very interesting! As we all know butchering and different cuts are a very cultural thing. In Sweden this is labelled "beef inside thigh". I've never bought a tri-tip, since it isn't available here, but I'm very interested in where that cut comes from.

                    I did look through the Meat Buyers Guide to find a match, and I think this is item 184 D, named Beef Loin, Top Sirloin, Cap (the Biceps Femoris muscle, basically the biceps muscle on the rear leg, meaning it is located on the back side).

                    Anyone else got an idea?

                    Comment


                      #11
                      Hi Henrik

                      per the NAMP catalog a tri tip is labelled 185D

                      Best regards,
                      Jim

                      Comment


                        #12
                        For personal reasons, top side is one of my least favorite cuts. Will definitely try this, maybe ill change my mind.

                        Thanks for sharing and inspiring an idea!

                        Comment


                        • Henrik
                          Henrik commented
                          Editing a comment
                          Cool, thanks. Go ahead and try it, I'm sure you'll like it. To make sure your cook is successful, two things are important for a lean cut like this: 1) bring it up to temp slowly, and no higher than 130° F, and 2) let it rest long enough.

                        #13
                        I'm surprised you got that much of a smoke ring taking it to only 130F. And it sure doesn't look like any tri-tip I've ever seen. Still, looks tasty. I would think the thinner the slice the better, might make for a good Philly Cheesesteak sammie.

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