Beef Topside

From: £8.17

Clear

A traditional British favourite, commonly used for roasting or braising, and a fantastic introduction to our heritage beef.
Sourced exclusively from grass fed herds to ensure only the best flavour, our Topsides are characteristically lean and tender, and are only dispatched after being dry aged, and judged ready by our Craft Butchers.

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.

 

Cut

Rump

Cooking

Slow Cooking

Reviews

There are no reviews yet.

Be the first to review “Beef Topside”

*All Raw Meat products should be cooked thoroughly until they are piping hot*

Product Information

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.

 

Additional Information
Cut

Rump

Cooking

Slow Cooking

Reviews (0)

Reviews

There are no reviews yet.

Be the first to review “Beef Topside”

Cooking Instructions

*All Raw Meat products should be cooked thoroughly until they are piping hot*