Tips from the Butcher

Remember to let the meat come to room temperature before you cook it and don’t forget to rest the meat before carving. This allows the meat fibres, (which contract in the oven) to relax again, so the meat will be more tender."

Topside

This 28-Day aged, hand tied roasting joint is one our most popular beef cuts, especially for the traditional family Sunday Lunch.


About our Beef

  • British
  • Located from the top bit of the hindquarter
  • Fully trimmed and hand tied
  • 21 day matured
  • Ideal for roasting
  • Supplied fresh
SKU: c6c3707c3bf6 Categories: , ,
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1. Preheat oven to 220C (Gas Mark 7).
2. Roast for 20 minutes at 200C (Gas Mark 6).
3. Reduce oven temperature to 180C (Gas Mark 4) and continue to roast for:
Rare:
Medium:
Well done:
4. Remove the joint from the oven and rest for 20-30 minutes before carving.

1. Preheat oven to 220C (Gas Mark 7).
2. Roast for 40 minutes at 200C (Gas Mark 6).
3. Reduce oven temperature to 180C (Gas Mark 4) and continue to roast for:
Extended Rare:
Extended Medium:
Extended Well done:
4. Remove the joint from the oven and rest for 30 minutes before carving.
Please note, the above is only a guide and ovens may vary in temperature.