Topside Joint - three size options

This is a prime lean cut of beef sold rolled and tied ready for roasting. Also delicious pot-roasted, braised or boiled.

Topside of beef is the long, inner muscle of the cow’s thigh which makes for a lean cut, yet it’s more tender than silverside taken from the hindquarters. It tastes delicious when roasted as a whole joint, or diced and slowly stewed so the meat breaks down and becomes melt-in-the-mouth. Because it has a slightly tougher texture than cuts like rib or fillet, it’s on the cheaper end of the price scale, but what it lacks in texture is made up for with its deliciously rich, savoury flavour.

Find the nutrition information below, and
here's a video from chef Peter Gordon showing a fabulous way to cook this fantastic cut of beef. Click the image to watch...
Peter Gordon - Topside to Perfection