Australian Topside (Coxão Mole) — a tender and refined beef cut from the inner rear section of the animal. With short muscle fibers and a smooth texture, this piece stands out for its versatility: perfect for succulent roasts, stews, thin steaks, stir-fries or scallops. It has moderate fat, delivering flavor without excess. Thanks to its tenderness, it cooks beautifully in both the oven and the pot, yielding a flavorful and light dish.