Pork · Leg (ham)
Pork Topside
A lean, boneless muscle from the top of the hind leg. Good for roasts, cutlets, and stir-fries.
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| Animal | Pork |
|---|---|
| Section | Leg (ham) |
| Bone | Boneless |
| Tenderness | Medium |
| Also called | pork top round, leg top round |
Best ways to cook it
- Roast
- Pan-sear
- Stir-fry
About this cut
What it is and how to use it
Topside is a large, lean muscle from the inside of the hind leg, similar to a beef top round. It has a fine grain and very little fat. Whole, it makes a lean roast. Sliced thinner, it gives cutlets, schnitzel, and stir-fry strips. It benefits from a brine or marinade and is best not cooked past 145°F.
Cook’s tipCut thin for quick cooking or roast whole to 145°F and rest three minutes. Slice against the grain.
Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
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Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
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| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
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