Topside is a lean boneless joint of beef taken from the inner thigh of the hind leg. It is a hardworking muscle, so it is lean but can be tough — best suited to slow roasting with careful attention, or to braising and pot-roasting where moist heat breaks down its connective tissue. Roasted topside is the traditional choice for the Sunday roast in many households because it carves into neat, uniform slices with little waste, though it lacks the marbling and flavour of rib or sirloin. For tenderness it should be rested well after roasting and carved thinly across the grain. It is also the cut most often used for minute steaks and sandwich beef.