0208 166 2688

Topside (boned and rolled)

£8.75/Kg 5-6
1 x 3Kg Joint / £26.25
Rolled topside of beef

Suitable for roasting, braising or pot roasting.

This is a tender joint of beef, boned and rolled.

It's a very lean cut with minimal marbling, so to retain its moisture there's a layer of fat attached. Keep the fat on if you're roasting it, remove it if you're pot roasting or braising it.

Topside needs fairly fast or very slow cooking and nothing in between. If you're roasting, do it quickly, serve it pink and slice it thinly.

Just make sure you have enough left over for sandwiches, because its just as good cold as it is hot.

  • What's Delivered?

    Delivered loose in a plain plastic catering bag.

    Looks just like you'd get from a butcher. Because this is fresh meat expect a bit of discolouration where the meat has been in contact with the air.

  • What do you need to do?

    Freeze it if you don't plan to eat within a few days.

  • Refrigeration

    2-3 days

    With fridge set at 1-4 °C

    Unopened vacuum pack 2 weeks

    Hygiene

    Always wash your hands before and after you touch fresh meat. Do the same with any chopping boards you use. And make sure you wipe down any surfaces raw meat has been in contact with.

    Safety

    Never let raw meat come into contact with other food in your fridge. And never – ever - let it come into contact with anything you'd eat straight from the fridge like ham, lettuce or cheese.

    Store it separately in the coldest bit of the fridge. Usually the bottom of the fridge near the back.

    Let the air circulate

    All fresh meat - except bacon or anything in a vacuum pack - needs circulating air so as not to spoil. It does much better in the fridge if it's not covered in plastic. Store it in a bowl and cover it with a paper towel or tea towel, well away from ready to eat foodstuffs

  • Freezing

    2-3 months

    Freeze meat as quickly as possible. Most of the damage to your meat is done when it's around the 0°C mark, because that's when the ice crystals are at their largest. These crystals puncture the meat so you lose some of the juices when it thaws.

    Once frozen your biggest problem is air

    Any frozen food in contact with the air will dry out and get freezer burn. So make sure anything you freeze is 100% airtight.

    The slower you thaw your meat the less juice is lost. Defrost it in the fridge.