All Burnham Grazing Products
Macronutrients per 100g
Burnham Grazing | Banana Shire, Central QLD
Lean cut from the hindquarter. Slice thin for a quick fry or schnitzel.
FarmStonehaven & Glenroy, Thangool QLD
RegionBanana Shire, Central QLD
FarmersDan & Emma-Jane Burnham
ProcessingBiloela Quality Meats
IngredientsBEEF
Cut OverviewAbout This Cut
Topside is cut from the inside of the rear leg. It is very lean and has a tight grain. The muscle works hard, so connective tissue runs through it. Best cooked fast and thin or slow and whole.
Tip: Marinade with olive oil, lemon and garlic for 4 hours to soften the grain before pan-frying thin slices.
The Farm
Raised at Stonehaven & Glenroy
Stonehaven, Thangool QLD
Australian
Certified OrganicFarm certified
Certified OrganicFarm certified
USDA NOP
US OrganicFarm certified
US OrganicFarm certified
Biodynamic
CertifiedFarm certified
CertifiedFarm certified
Certification covers the farm and its cattle. The local processor that cuts and packs the beef isn't a certified organic facility, so packs can't carry the certified organic label. Same cattle, same paddocks - organically raised, cut and packed locally in Central QLD.
Nutrition
Nutritional Values
Data Source
F000776 - Beef, topside steak, separable lean, raw. Values are typical averages per 100g. Trimming visible fat will reduce total and saturated fat. Not dietary or medical advice.
115kcal
Energy per 100g
115 kcal
485 kJ • typical average
Protein22.5g
Complete protein. All essential amino acids present.
Total Fat3.0g
Naturally occurring. Trimming the fat cap will reduce this.
Carbohydrates0g
Essentially no carbohydrates.
Sodium55mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy115 kcal / 485 kJ▼
Total energy from protein, fat and carbohydrates.
Protein22.5 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat3.0 g▼
All fat occurs naturally in the beef. Trimming visible fat will reduce total fat.
of which Saturated1.3 g▼
Naturally present in beef. Not added during processing.
Carbohydrates0 g▼
Beef contains no carbohydrates.
of which Sugars0 g▼
No added or naturally occurring sugars.
Sodium55 mg▼
Naturally occurring sodium only. No salt added.
Micronutrients
Iron2.25 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc4.05 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B121.5 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B60.35 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)5.3 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
01Storage
Refrigeration
Keep at or below 4°C. Use within 3-4 days of purchase, or by the use-by date on the pack.
Freezing
Freeze on the day of purchase. Vacuum-sealed packs freeze well for up to 6 months. Label with the date before freezing.
Thawing
Thaw in the refrigerator overnight. Do not thaw on the bench. Once thawed, do not refreeze. Pat dry before cooking.
After Cooking
Store cooked leftovers in an airtight container in the fridge. Consume within 2-3 days.
02Cooking
Bring to Room Temperature
Remove from the fridge 30 minutes before cooking.
Best Cooking Method
Slice thin across the grain. Quick pan fry in beef tallow over high heat, 60-90 seconds per side.
Seasoning
Marinade with olive oil, garlic and lemon juice for 4 hours, or dry season with salt and pepper.
Internal Temperature
Medium 60°C for thin strips. Do not push past 63°C, it dries out fast.
Resting
Minute-cooked slices need no rest. Serve straight from the pan.
Recipe Suggestions
Recipes
01
Topside Stir Fry with Ginger and Shallots
▼You'll Need
500g topside steak, sliced thin across grain2 tbsp light soy sauce1 tbsp oyster sauce1 tsp sesame oil2 tbsp peanut oilThumb of ginger, julienned4 shallots, cut in 5cm batons2 garlic cloves, slicedSteamed rice
Method1Marinade beef in 1 tbsp soy sauce and sesame oil for 20 minutes.
2Heat wok over high heat. Add peanut oil.
3Sear beef in batches, 60 seconds per batch. Do not crowd. Set aside.
4Stir fry ginger, shallot whites and garlic for 30 seconds. Add remaining soy and oyster sauce.
5Return beef. Toss with shallot tops. Serve over rice.
Tip: Cut across the grain at a 45 degree angle. Slices up easy and eats even easier.
02
Topside Schnitzel
▼You'll Need
4 x topside steaks (150g each)1 cup plain flour2 eggs, beaten2 cups panko1 tbsp dried oreganoVegetable oil for fryingLemon wedgesFlaky salt
Method1Pound to 4mm thick between baking paper.
2Flour, egg, panko-oregano mix. Press crumb on.
3Chill 15 minutes.
4Shallow fry in hot oil, 90 seconds per side until deep golden.
5Drain, salt, serve with lemon.
Tip: Pounding to even thickness is the secret to a schnitzel that cooks evenly. Thick spots go chewy.
03
Pepper Steak with Brandy Sauce
▼You'll Need
4 Burnham Grazing topside steaks, 200g each3 tbsp cracked black peppercorns, crushedFlaky salt1 tbsp beef tallow2 tbsp butter1 shallot, finely chopped60ml brandy200ml cream1 tbsp Dijon mustard1 tbsp chopped parsley
Method1Press the crushed peppercorns into both sides of each steak. Season with salt.
2Heat tallow in heavy pan over high heat. Sear steaks 2 to 3 minutes per side for medium-rare. Pull at 53 degrees C internal. Rest.
3In the same pan, melt butter. Soften shallot 2 minutes.
4Off the heat, add brandy. Return to heat carefully. Light if you want the flames, or just let the alcohol cook off.
5Add cream and mustard. Simmer 2 minutes to thicken. Stir in parsley. Spoon over the rested steaks.
Tip: Topside steak needs proper resting. The pepper crust holds heat. Slice across the grain when serving.
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