A classic roasting joint, Topside is cut from the hindquarter – lean, tender, and full of traditional beefy flavour.
Ours comes from grass-fed Yorkshire cattle, hand-trimmed and matured to deepen the flavour and improve tenderness. It’s a reliable Sunday roast cut: easy to carve, perfect for feeding a crowd, and makes brilliant leftovers.
How to cook:
Bring to room temperature, then season with salt, pepper, and a little English mustard. Roast at 220°C for 20 minutes to brown, then lower the heat to 160°C and cook for 20 minutes per 500g for medium rare. Rest for at least 20 minutes before carving. Serve with roast potatoes, seasonal veg and gravy made from the pan juices.
