Pork Topside

South City Quality Meats’ Pork Topside is a lean, well-muscled cut taken from the pig’s hindquarter, prized for its fine texture and mild flavour. It comes from a hard-working part of the leg, which means it carries very little fat, making it one of the leanest cuts in the shop. We cut it into thick steaks that are perfect for a quick meal without sacrificing that classic pork flavour, or you can ask us to leave it whole for a lean roast. It’s a versatile cut that suits everything from a weeknight dinner to a Sunday roast when you want something a little different from the usual leg or shoulder.

Because pork topside is so lean, it benefits from a little extra care in the kitchen to keep it from drying out. Marinating the steaks for half an hour before cooking helps lock in moisture and adds extra flavour, while a light coating of oil protects the surface during searing. This cut also takes well to slow, gentle cooking if you’re roasting it whole, since low and steady heat gives the meat time to stay tender.

How to cook it

For steaks, pat them dry and bring to room temperature before cooking. Heat a pan or the barbecue to medium-high with a little oil, then sear for three to four minutes on each side until browned and cooked through. Rest for five minutes before serving to let the juices settle. If roasting whole, sear the outside first in a hot pan, then finish in a moderate oven until the internal temperature reaches 63-65°C, basting occasionally to keep it moist.

Slice thinly against the grain and serve with roasted vegetables, a simple gravy or a fresh salad. Pork topside also works well diced for casseroles or skewers, soaking up whatever marinade or sauce you pair it with. However you cook it, this lean, budget-friendly cut is a great everyday option from your local butcher.