Another cut from the back of the animal, extracted from the inner thigh area, also called topside in English and chã de dentro in Portuguese. Unlike beef outside round / rump, it has shorter, softer fibers that make it ideal to cut into steaks and grilled, breaded and fried, or rolled up with stuffing and braised; or chopped and stewed; or roasted whole. Burgers, meatballs and Bolognese sauce can also be made using the ground version of this cut.