Meat · Cut · Short entry
Dessus de tranche (topside cap)
The thin muscle lying over the top of the tende de tranche, the gracilis. Separated along its natural seam, it gives steaks that Interbev advises pan-frying in very hot fat rather than grilling.
One muscle, three trade names
The UNECE beef standard gives dessus de tranche as the French name of its item 2012, inside cap, which consists of the M. gracilis removed from the inside along the natural seam. The same muscle is the American top round cap (IMPS 169B) and, in the AHDB Meat Purchasing Guide, the gracilis muscle on top of the topside (code B021).
Cooking
Interbev advises that steaks of dessus de tranche are better pan-fried than grilled, laid in very hot fat to sear the surface.
How it connects
Cut
- part of Tende de tranche (topside)
- compare Topside (UK)
- compare Round (US)
