A good old-fashioned roast dinner is undeniably popular throughout the year. Make sure you are prepared with one of our premium roasting joints available from our artisan butchery.
Beef Topside
Our topside prepared by our butchers can be cut to the size you require, with all excess sinew and fat removed. The perfect distribution of fat is left on the joint to ensure it is full of flavour. Tied by our state-of-the-art machinery, you can be assured the beef will come to you in perfect shape. Development chef mike suggests lining a roasting tray with large cuts of vegetables to protect the base of the beef during roasting. This stops the hard crust from forming on the base. 1 cm thick slices of potatoes can also be used as an alternative.
Topside is best-cooked medium rare, and always remember to remove the beef from the fridge 30 to 40 minutes before roasting. This ensures you get a more even roast when cooked. The joint should be well-rested before carving. this allows the juices to be absorbed back into the meat keeping it moist succulent and juicy. The joint will also be easier to carve increasing the yield, whilst being more tender to eat. Salmon cut is another cut of Beef very popular for roasting cooked in the same way.
