Topside of Beef Joint

The classic British Sunday roast starts here. Topside is a lean, well-structured joint that carves beautifully and delivers clean, full beef flavour in every slice. Taken from locally reared Staffordshire cattle and hand-prepared by our butchers, it's the joint that earns its place at the centre of the table week after week.

Roast it pink for something special, or take it a little further for well-done slices that still hold their moisture. Either way, a good rest and a sharp carving knife are all you need.

How to Cook

• Classic Roast Topside: Remove from the fridge 30 minutes before cooking. Season generously with salt, pepper, and a little English mustard. Roast at 220°C for 20 minutes to colour, then reduce to 180°C and cook for 20 minutes per 500g for medium-rare, or 25 minutes per 500g for medium. Rest for at least 20 minutes before carving.
• Pot Roast: Sear all over, then slow-cook in beef stock with root vegetables and herbs at 160°C for 3–4 hours for a tender, pull-apart result.
• Cold Roast Beef: Roast pink, rest, and slice thinly the next day for the finest roast beef sandwiches you'll ever make.

Why Our Topside?

• Locally reared in Staffordshire — traceable, high welfare, pasture-raised
• Hand-prepared by our butchers — trimmed and tied, ready for the oven
• Lean and flavourful — carves cleanly with a beautiful texture
• Native-breed British beef — slow-grown for depth of flavour

The Sunday roast is a ritual worth doing properly. This is the joint to do it with.