One of the best cuts of beef for roasting. Dry aged on the bone for 21 days, our topside is de-boned and ready to roast and easy carve. This beef joint is ideal for a Sunday roast and Monday’s cold beef sandwiches.
Rolled Beef Topside
£8.80 – £22.00
Beef topside is a roasting joint that comes from the inner thigh muscle. It’s tender and lean, so lends itself really well to roasting. It’s a lot like a silverside cut, full of flavour while being one of the more economical beef choices. Because it doesn’t have a lot of fat marbling, we secure a layer of fat to the side of the topside to aid with moisture and lock in the flavour during cooking.
Because it’s one of the leanest cuts of beef, with little fat, it’s perfect if you’re looking to make a bit of a healthier choice while still wanting to enjoy a rich and flavoursome roast dinner!
Beef from Eat Great Meat is sourced from all around South Yorkshire, from farms that specialise in different heritage breeds. We have a range of different grass-fed heritage breeds of cattle available. Explore our site to see which is available this week!
No matter whether it’s Highland, Dexter or Hereford, all our beef is sourced from local farms so we can ensure the highest quality every time.
How To Cook Beef Topside
Our beef topside is ready rolled to make it really easy to cook and serve.
- Rolled beef topside from Eat Great Meat
- 2 carrots
- 2 onions
- 2 gloves of garlic (chopped)
- 2 sticks of celery
- Sea salt
- A few sprigs of thyme
- 500ml beef stock
- Remove the beef from the fridge, pat dry and leave at room temperature for at least one hour before cooking.
- Preheat the oven to 200C (fan) or 215 (conventional).
- Cut up the vegetables and add to a roasting dish along with the thyme. Drizzle with some oil and season with a little pepper.
- Season the beef topside by rubbing sea salt into the meat just before cooking.
- Place on top of the vegetables, fat-side up.
- Cook for 20mins in the centre of the preheated oven.
- Reduce the heat to 170C (fan) or 180C (without a fan) and cook for another 15mins/kilo. For a 2kg beef topside joint, you’ll want to cook it for another hour. It should reach an internal temperature of at least 56 degrees C (for medium-rare).
- Remove from the oven, and from the roasting dish, and allow to rest for at least 30 mins, covered with tinfoil. The internal temperature will increase as it’s resting and should reach around 58C.
- While the meat is resting, make a gravy with the juices in the roasting dish. Add 500ml of beef stock to the casserole dish and mix with the juices, scraping up the caramelised material from the bottom to create a really rich gravy.
- Put the gravy through a sieve then return it to the heat, letting it reduce. If needed, you can thicken it by mixing a spoonful of plain flour with a little cold water and adding the mixture to the gravy.
If you’re looking for a premium joint of beef topside, then choose Eat Great Meat. Our Yorkshire beef is mouth-watering and sure to please even a fussy crowd!
What is topside beef used for?
A topside of beef can be slow cooked in the oven and used for a roast dinner. Leftover topside meat makes for really delicious roast beef sandwiches the next day! It can also be used, less commonly, in stews and casseroles. If it’s cut into cubes, it can then be slow-cooked in a casserole until it falls apart. A Bourguignon recipe is a popular option.
Is topside beef fatty?
Topside beef isn’t fatty at all. In fact, along with the silverside cut, it’s one of the leanest (least fatty) beef joints on the market. Butchers will usually ensure it has a layer of fat on the outside to help it cook well and to lock in the flavour because there’s not much fat at all in the meat itself.
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