Topside Joint

Affordable, flavoursome, well hung topside from the inner thigh, boned and rolled.

A more affordable roasting cut, cut from the rear of the animal and boned and rolled. Quite lean, so don't let it dry out. Many chefs prefer it braised.

Our Tips On How To Cook Topside Joint

PLEASE NOTE ON BREEDSFrom time to time the exact breed or farm may not be available at the time of despatching your order. On such occasions we will endeavour to supply you with a suitable alternative.

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