This topside cut of British beef is commonly used for braising and roasting. A staple of the Great British Sunday roast, we love serving roast beef with potatoes, greens and plenty of rich gravy.
All of our best graded roasting topside British beef is delivered weekly. We only take the prime cuts from the very best quality beef so you can guarantee consistently high quality in every order.
To roast a topside beef joint, bring it to room temperature, season it with salt and pepper, and any preferred herbs or spices. Preheat the oven to 220°C and use a roasting pan. Cook to an internal temperature of 55-60°C for rare, 60-65°C for medium-rare, or 70-75°C for well done. Use a meat thermometer to check the temperature. Rest the meat for at least 10-15 minutes before carving against the grain. This will help the juices redistribute, making it more tender. Rub with oil or butter to add flavor and slice it against the grain.