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