Topside is a cut taken from the outside muscle at the top of the hind leg, the same general area as Silverside, and is another favourite joint for the Sunday roast. It is lean, delicately marbled and boneless, and the rolled joint is usually wrapped in a thin sheet of fat to keep it moist during cooking. It can be cooked quickly and served rare and pink or slow cooked for real succulence.
From our own 100% home reared, grass fed South Devon beef herd.
Please Note: Our skilled butchery team will endeavour to fulfil your order as close to your chosen weight as possible but you will always receive your selected weight as a minimum.
Cooking / Recipes
For help on cooking temperatures and timings, have a look at the BBC Roast Calculator page.
For a recipe suggestion you could try Rick Stein's pot-roasted beef with red wine, prunes and bacon (pašticada). More Croatian than Cornish, but very tasty.
