Beef Topside Joint
Beef Topside Joint
All prices shown per pack, pack size variable
Possibly the most common beef roasting joint, and for good reason, it’s value for money is impeccable and it needs nothing complicated doing to it when cooking to make it taste absolutely stunning.
Our 30 day dry aged grass fed topside beef joints are tender and easy to carve, ideal for Sunday roasts. This succulent cut of meat is made for slow-cooking and pairs beautifully with rosemary and a rich onion gravy.
A traditional British favourite, commonly used for roasting or braising- sourced exclusively from grass fed herds to ensure only the best flavour. 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.
*Suitable for home freezing.
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Reared to the highest welfare standards, all our halal beef comes from free-range, grass-fed cattle. We believe in sustainable, ethical farming methods that work with nature to produce really amazing meat while taking care of the environment. You'll taste this in our halal beef mince – it isn't a bland vehicle for added flavours, it's hearty and tasty in its own right.
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Ireland
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Un-stunned, slaughtered by hand
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4 days, fresh
Keep Chilled, 1°C to 4°C
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Nutritionals per 100g: Energy 116 Kcal/ 491 kJ | Fat 2.7g, of which saturates 1.1g | Protein 23g | Salt 0.20g
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Antibiotic free
Growth hormone free
Grass fed
Free to roam
No additives or added ingredients whatsoever
Locally sourced and ethically farmed
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Box- Recyclable
Paper Tape- Recyclable
Food Grade Tray- Recyclable
Gel Packs- plastic recyclable
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https://www.youtube.com/watch?v=OD3ign0j_yE
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To make the most of the flavour of your topside, roast it in a 220˚C oven for 15 minutes, then cover with foil, turn down the temperature and roast for a further hour and a half, removing the foil for the last 15 minutes. Let the meat rest for at least 15 minutes before carving. It'll be juicily pink and luscious in the middle – perfect served hot or cold.