Topside of Beef

Cut from the hindquarter, topside is a naturally lean roasting joint with a fine grain and a clean, beefy flavour. A well-exercised muscle, it benefits from careful cooking to keep it tender and easy to carve.

Sourced from grass-fed Aberdeen Angus and Hereford cattle, reared on the pastures of Ayrshire in Scotland and Wexford in Ireland, each joint is dry-aged for a minimum of 28 days to deepen flavour and improve tenderness before being expertly prepared by our butchers for even roasting and consistent slicing.

Best suited to slow roasting with a little liquid, topside is ideal for a traditional Sunday roast or buffet-style serving where a lean, easy to slice joint is preferred.