Topside Roasting Joint: A Sunday Classic, Done Right

This is the joint you want for proper Sunday roasts. Our topside of beef is lean, tender, and full of flavour, ideal for roasting until beautifully pink in the middle and served with crispy roast potatoes, Yorkshire puds, and lashings of gravy.
 
Cut from the hindquarter, this joint is best cooked low and slow, then rested well before carving. It's easy to cook, easy to slice, and always a crowd-pleaser.
 
Weight: Approx 1kg
Best for: Classic roasts, cold cuts for sandwiches, or batch-cooking meals for the week
Cooking tip: Rub with mustard or herbs, sear it all over in a hot pan, then roast gently to medium-rare.
 
Vacuum-packed and freezer-friendly, this is beef that brings people round the table.