🎁 Free sauce with this cut — right now, this comes with a free jar from Yau's, a family sauce maker just down the road in Peterborough. No additives, all natural. See recommended pairing below.

Topside — Pairs well with: Rendang

Topside Roasting Joint: A Sunday Classic, Done Right

This is the joint for a classic Sunday roast. Our topside is lean, tender and full of flavour, and at its best roasted until it's still pink in the middle, then served with crispy roast potatoes, Yorkshire puds and plenty of gravy.

Cut from the hindquarter, topside is lean, so it rewards a hot start and not too long in the oven. Cook it pink, let it rest well, and carve it thinly. It's easy to cook, easy to slice, and always a crowd pleaser. Choose your joint size above.

All our beef is vacuum packed for freshness and hung for 28 days to develop a deep, rich flavour.

Best for Sunday roasts, cold beef for sandwiches, and feeding everyone for the week.

Cooking tip Rub with mustard or herbs and sear all over in a hot pan. Roast at 220°C (200°C fan) for 20 minutes, then turn down to 180°C (160°C fan) for roughly 12 to 15 minutes per 500g for pink. If you have a meat thermometer, take it out at around 52 to 55°C in the centre. Rest it for at least 15 to 20 minutes before carving, as it'll keep cooking while it rests. Slice it thinly across the grain.

Produced from largely grass fed native breed cattle raised here at Longbrook Farm.

Collection from Longbrook Farm, Thurning, PE8 5RG by prior arrangement, local delivery to Oundle and surrounding villages, or nationwide delivery. All orders are delivered within 5 working days, subject to availability.