Beef eye of round

Brown it all over in a hot pan, then roast at 120°C until the centre reaches 54–57°C for pink beef, or 63°C for medium; rest it for at least 15 minutes before carving. Because the cut is lean, avoid cooking it well done if you want it tender.

Let the roast rest, then slice it thinly across the grain with a sharp knife. Cutting across the long muscle fibres makes a noticeable difference to tenderness.

Yes, but cut it thinly and cook it quickly over high heat, then rest it briefly; it is leaner and less tender than rib-eye or sirloin. It also works well sliced very thin for stir-fries.

Roast it for cold roast-beef sandwiches, or slice it thinly for beef stir-fry and noodle dishes. You can also braise it gently in stock for a more yielding result, though it is not as naturally tender as a braising cut.

Keep raw beef covered on the bottom shelf of the fridge and use it within a few days, or freeze it well wrapped. Refrigerate cooked beef promptly and use it within three to four days; slice only what you need to help keep the rest moist.

Yes. Topside is a practical substitute for roasting or slicing cold, and has 33 g protein per 100 g compared with 33 g in beef eye of round.

Yes. It is high in protein, providing 33 g per 100 g; a serving about the size of your palm is a useful rough guide.