Rolled Topside Roast

Our topside roasting joint is a premium, lean cut taken from the inner thigh of the beef, prized for its smooth texture and consistent shape. With very little fat and a fine grain, it’s an excellent choice for neat slicing and elegant presentation, making it a popular option for traditional roast dinners.

Topside is best cooked as a straightforward roast. When roasted at a moderate heat and served medium to medium-rare, it remains tender and juicy with a clean, beefy flavour. It’s ideal for Sunday roasts, special occasions, and cold cuts, as it slices beautifully once rested. To get the best results, avoid overcooking and always carve thinly across the grain to maintain tenderness.

Cooking instructions available by clicking here.