Price range: £24.00 through £60.00
Topside
Taken from the Hindquarter, this lean joint boasts great flavour and is excellent to have hot and cold. As this joint is cut from the hindquarter it benefits from being aged for maximum taste and texture. It’s a family favourite for the classic roast, any day not just Sunday!
Topside is ideal for roasting as it is very tender and can be carved into lean slices. Oven roast this flavoursome joint at Gas mark 4-5, 180-190°C, 350-375°F. Take out the fridge to get to room temperature, pre heat the oven. Make sure you baste your roasting topside of beef regularly while it’s in the oven. Don’t forget to rest the joint after, and keep those juices for the gravy.
We source all of our beef from suppliers and farmers that we have been working in partnership with for decades. With years of experience, we select the perfect beef to be aged and prepared for your dinner table. assessing the marbling, colour, and texture along with the conformation of the carcass. We know that the secret lies in the detail, something only an independent butcher can offer. Using our experience, we gage if the carcass is ready to cut after 21 days or just needs a little more. All cattle are different so it’s no one size fits all rule. We do not rush the process, taking time to age the beef to perfection. Buying the carcasses as whole, we can prepare any cut you may see in your recipe book. We are proud to take the extra care, delivering only the best for our customers.
Thursday 2nd April: 8am-4pm
Good Friday 3rd April: 9am-12pm
Saturday 4th April: 8am-4pm
Tuesday 7th April: open as usual
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