Our West Country grass-fed topside of beef is a premium roasting joint that delivers lean, tender slices packed with flavour. Sourced from cattle raised on the lush pastures of the West Country, this cut embodies the finest in local, sustainable farming.

Topside is a classic choice for a traditional roast dinner. Its naturally lean profile makes it a healthier option without compromising on taste. Expertly prepared for even cooking and easy carving, this joint is perfect for feeding a crowd or enjoying as the centrepiece of a family meal.

Slow roasting is the best way to bring out the topside’s tenderness and subtle flavour. Basting during cooking or covering it with a layer of fat enhances succulence, while resting ensures perfect slices. Serve it with traditional accompaniments like roast potatoes, Yorkshire puddings, and seasonal vegetables, all brought together with a generous helping of gravy or a horseradish cream.

Whether for a Sunday roast, festive gathering, or a comforting midweek treat, our West Country grass-fed topside of beef guarantees a satisfying and wholesome dining experience. Celebrate the rich heritage of locally sourced, grass-fed beef with a joint that delivers on quality, flavour, and tradition.

Classic Roast Topside of Beef Recipe

Topside of beef is a lean and flavorful cut that’s perfect for a traditional roast. With this recipe, you’ll achieve tender meat with a rich crust and plenty of delicious juices for gravy.

Ingredients

For the Beef:

• 1.5–2kg topside of beef
• 2 tbsp olive oil or softened butter
• 2 tsp sea salt
• 1 tsp freshly ground black pepper
• 2 tsp dried mixed herbs (or fresh rosemary and thyme, chopped)

For the Gravy:

• 1 tbsp plain flour
• 500ml beef stock
• 1 tbsp Worcestershire sauce
• 125ml red wine (optional)

Method

1. Preparation

1. Take the topside out of the fridge at least 1 hour before cooking to bring it to room temperature.
2. Preheat your oven to 220°C (200°C fan).

2. Season the Beef

1. Rub the topside all over with olive oil or butter.
2. Mix the salt, pepper, and herbs, then massage this mixture into the beef.

3. Sear the Beef

1. Heat a large frying pan over medium-high heat.
2. Sear the beef on all sides for about 2–3 minutes per side until it forms a golden crust. This locks in the juices.

4. Roast the Beef

1. Place the beef in a roasting tray, fat-side up, on a rack (or on top of thickly sliced onions, carrots, and celery to lift it off the base).
2. Roast at 220°C (200°C fan) for 20 minutes to create a crispy exterior.
3. Lower the oven temperature to 180°C (160°C fan) and roast for:
   • Rare: 15 minutes per 500g
   • Medium-Rare: 20 minutes per 500g
   • Medium: 25 minutes per 500g
   • Well-Done: 30 minutes per 500g

For example, a 1.5kg joint cooked to medium-rare will take approximately 1 hour and 10 minutes in total.

5. Check for Doneness

Use a meat thermometer for precise results:

• Rare: 50–52°C
• Medium-Rare: 57–60°C
• Medium: 63–68°C
• Well-Done: 72°C+

6. Rest the Meat

• Remove the beef from the oven, transfer it to a carving board, and loosely cover with foil.
• Let it rest for 20–30 minutes to ensure the juices redistribute for moist, tender slices.

7. Make the Gravy

1. Place the roasting tray on the hob over medium heat. If using vegetables, remove them first.
2. Stir in the flour and cook for 1–2 minutes, scraping up any browned bits from the tray.
3. Gradually add the stock and red wine (if using), stirring constantly to avoid lumps.
4. Add Worcestershire sauce and simmer for 5–10 minutes until the gravy thickens. Strain if desired.

8. Carve and Serve

• Slice the topside against the grain into thin slices for maximum tenderness.
• Serve with roast potatoes, seasonal vegetables, Yorkshire puddings, and your rich, homemade gravy.

Chef’s Tips

• For extra flavor, stud the beef with slivers of garlic and sprigs of rosemary before roasting.
• Keep a bit of beef fat or dripping for roasting your potatoes – it adds incredible flavor!

This recipe guarantees a tender and flavorful topside roast that will take pride of place on your dinner table. Perfect for a family feast or Sunday lunch!

Storage Information

All our products are supplied fresh unless stated otherwise.

Fresh Product

Fresh products are labelled with a fresh use by. When we complete your order it is cut fresh 1 day prior to delivery. If you wish to freeze the product you can be assured you can do so. You should do so immediately you receive it.

We recommend that you label what you freeze with the following MAXIMUM suggested BEST BEFORE DATES:

1. Beef, Lamb & Pork 365 days 
2. Poultry 180 days
3. Sausages & Bacon 365 days
4. Mince of any kind 120 days

Frozen Product

Any frozen product you receive from us will have a frozen use by date on it. 

When defrosting we recommend taking the product out of the freezer and defrosting gradually in you fridge. Depending on the size of the product you should take it out 2-3 days prior to use and use it within 2 days