Ophelia wrote:
>
> "dsi1" wrote:
> > Over in the states I believe the topside cut is called a rump roast. It's
> > one of the funnier sounding roasts. I have not seen those in the markets
> > for quite a while. With a name like that, I can understand why.
>
> Oh! But I think the excellent cooks here will work it out and think what
> they might do with them) If you ever got your hands on one, what would
> you do with it?

I often buy "roasts" on sale and I'll cut them into 1"+ steaks. I'll
season them and cook just like a better cut of meat. They might not
be as tender but they rule to eat and you can save a lot of money vs
the more expensive cuts.