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Grass Fed Beef Topside Rolled

5.0
Grass Fed Beef Topside Rolled
Grass Fed Beef Topside Rolled
Gerard King

Gerard's Suggestion

"This joint is perfect sliced for a picnic or sarnies, when cooked and then allowed to chill. Allow the joint to cool completely, then cut into wafer thin slices and a touch of Colman's English mustard.
"

Grass Fed Beef Topside Rolled

5.0
slow-grown
pasture-fed
native-breed

A traditional roasting joint - perfect for your Sunday lunch table.

£18.50
(0 in basket)
Shipping calculated at checkout.

Why you will love our Grass Fed Beef Topside Rolled...

A traditional and affordable roasting joint – perfect for Sunday lunch

  • Dry-aged to produce excellent flavour
  • Great value for a roasting joint
  • Perfect for roast beef sandwiches

Topside is brilliant for a classic Sunday roast. It roasts exceptionally well and is very good value. Thanks to the marbling in our Suffolk heritage-breed beef, our topside stays moist and has plenty of flavour, even if it’s less tender than some of the other cuts.

Cut from the hindquarter, topside is quite low in fat, so we like to add a little extra fat from our pasture-fed beef to help you baste the joint through cooking. When roasting, it’s best cooked to Medium and sliced thinly. Pot roasting works well too, and when cold the next day topside makes the most delicious beef sandwiches.  

Allow approximately 1kg for four people

Gerard King

Gerard's Suggestion

"This joint is perfect sliced for a picnic or sarnies, when cooked and then allowed to chill. Allow the joint to cool completely, then cut into wafer thin slices and a touch of Colman's English mustard.
"

Want to know more?

Our beef comes from trusted local Suffolk farms, carefully selected for their dedication to quality and sustainable practices. We work closely with farmers like Emily Winter, whose ‘Pasture for Life’ certified Lincoln Red herd at Darrow Farm produces exceptional grass-fed beef, and the Somerleyton Estate, known for its regeneratively raised Welsh Black and Highland cattle. We are also proud to partner with Natasha Mann, whose award-winning Lincoln Reds graze by the River Alde’s lush meadows, yielding beautifully marbled, rich, and tender beef. Receiving whole carcasses allows us to hang the meat for 4 - 8 weeks (or more by request), ensuring superior flavour and texture.

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