Flavoursome Topside Ideal for Braising
A traditional British favourite, commonly used for roasting or braising, and a fantastic introduction to our heritage beef. Sourced exclusively from grass fed herds to ensure only the best flavour, our Topsides are characteristically lean and tender, and are only dispatched after being dry aged, and judged ready by our Master Butcher.
The Topside is a staple of British butcher’s boards, offering an affordable roasting joint cut from the inner thigh of the hindquarter of the beast. A popular joint that never seems to go out of fashion, our beef Topsides are dry aged to tenderise the meat, before being trimmed, boned and rolled on the butcher’s block.
A great value joint, boasting the deep flavour that make our grass fed British beef so special. The Topside as a roasting joint is quite lean, so be sure not to let it dry out. While it can be sliced and braised, the Topside is also ideal for a traditional roast dinner centrepiece, served alongside roast potatoes, seasonal vegetables, and creamy horseradish sauce.
For perfect cooking and measuring internal temperatures, we recommend a ‘Meater + Wireless Thermometer’. Available to buy here.
|OUR RECIPE TIPS FOR COOKING YOUR TOPSIDE JOINT|