Beef Topside is a timeless classic boneless roasting joint, but has often become underrated. It has over the last half century become the cheap roasting joint at supermarkets and the like. Rarely aged or hung, with all fat removed, it has at times become an apology for itself, tough and tasteless.
Of course at your local online butcher and butchers shop – Northfield Farm – this is very much NOT the case! Beef Topside is one of the large muscles on the hind leg of the beef carcase, close to the beautiful marbled rump, and the hugely flavoursome but coarse grained silverside.
We hang the whole hindquarter of the carcase to mature and dry age for 3 – 4 weeks before removing the topside joint from the bone, and rolling it ready for roasting. The meat is close grained, and a rich wine colour, with a thin layer of fat on the surface. While it is not as purely tender as the more expensive prime joints, it still is mouthwatering and soft when well-hung and butchered by masters.
We recommend that you roast very hot & fast for sublime thinly sliced roast beef, hot or cold. The topside of beef also lends itself to cutting into thin schnitzels, or strips for stir frying. It has so much super-appetizing flavour, and is such good value, it seems a shame to save it only for Sundays.
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