Our native breed beef is carefully hand selected at Market for us by our buyer who we work closely with. We look for size and for a good covering of fat for flavour. Our prime cuts are matured on the bone for at least three weeks; the result is a meat that will melt in your mouth with a kind of flavour you just don’t get from wet aged beef. Each cut is prepared by our specialist butchers, ensuring care and quality in every cut.
Despite a reputation as a middle of the road joint, Topside has a depth of flavour which makes it by far the most popular of our beef joints. We tie a slice of fat onto each joint because the Topside is a very lean joint. This aids with the cooking and adds to the flavour further.
How to cook Topside
Cook from room temperature. Roast the Joint in a deep tray and cover with foil, basting the joint first. Cook in centre of oven at 180°C, Gas Mark 4. To calculate cooking times, for rare cook for 20 minutes per 450g plus 20 minutes. Medium, cook 25 minutes per 450g, plus 25 minutes and for well done cook 30 minutes per 450g and an extra 30 minutes. Remember to baste throughout cooking.