The Topside is a staple of British butcher’s boards, offering an affordable roasting joint cut from the inner thigh of the hindquarter of the beast.
A popular joint that never seems to go out of fashion, our beef Topsides are dry aged to tenderise the meat, before being trimmed, boned and rolled on the butcher’s block.
We source our Beef from John Scott Meats and Lanark Cattle Market, ensuring only the best local produce is selected. We ensure our Beef cattle are strictly grass fed and reared on rich green fields to develop natural marbling and intense flavour.
As a matter of principle we keep food miles to a minimum between ‘Barn and Butchery’ to ensure optimum freshness.
We then hang our Beef for a minimum of 21 days in our Dry Chill alongside Himalayan Rock Salts which enables the muscles to relax, darken, and lose excess moisture.
The result is outstanding Beef, every time.