Description
THE BEEF
| Size | Serves |
| 1kg | 3-4 |
| 1.6kg | 4–5 |
| 2kg | 5–6 |
| 3kg | 7–9 |
| 4kg | 10–12 |
Our Topside comes from native breed cattle hand-selected from small independent farms across Norfolk and Suffolk by a family-run East Anglian abattoir with 60 years of relationships with these farmers. The Topside benefits from good overall carcass quality and even fat coverage — the fat cap on top is what keeps the joint moist and flavourful during roasting. Fully traceable to farm of origin.
COOKING YOUR TOPSIDE
Take the joint out of the fridge at least an hour before cooking. Season generously all over with flaked salt and black pepper.
Preheat your oven to 220°C / 200°C fan. Start at high heat for the first 20 minutes to get colour on the outside. Then turn down to 170°C / 150°C fan for the remainder.
| Doneness | Time per 500g (after initial 20 minutes) | Internal temp |
| Rare | 10–12 minutes | 48–50°C |
| Medium rare | 14–16 minutes | 52–55°C |
| Medium | 18–20 minutes | 58–60°C |
Use a probe thermometer — pull the joint 3–4°C below your target as it continues to rise during resting. Rest loosely covered for at least 20 minutes before carving. Carve across the grain into thin, even slices.
POT ROASTING
The Topside also works beautifully as a pot roast — particularly for the larger joints. Sear all over in a hot pan until deeply coloured. Transfer to a casserole dish with stock, a splash of red wine, root vegetables, and a bay leaf. Cover and cook at 150°C for 3–4 hours until completely tender. The result is a different dish entirely — yielding, deeply savoury, and one of the best things you can do with this cut in the colder months.
WHAT TO SERVE WITH IT
Proper roast potatoes, Yorkshire pudding, roasted root vegetables, and a good gravy made from the roasting juices. For the pot roast version, serve with mashed potato and use the braising liquid as the sauce.
Cold leftover Topside sliced thin makes outstanding sandwiches the next day — good bread, horseradish or English mustard, and a few cornichons.
STORAGE & DELIVERY
Delivered fresh in chilled packaging. Keep refrigerated and cook within the use by on pack. Suitable for freezing — freeze on day of delivery and defrost slowly in the fridge for 24 hours before cooking.
