Rolled Top Side - 1500g

Rolled Top Side - 1500g £28.70
Brand: J. B. Houston
Product Code: Beef Rolled Top Side - 1500g
Reward Points: 0
Availability: In Stock

Description

Beef Rolled Topside

minimum weight 1500g

This is a prime lean cut of beef from the rear of the animal, usually sold rolled and tied with a layer of fat for roasting. It can also be pot-roasted, braised or boiled.

Topside is a lean prime cut from the hind-quarter that is perfect for produce a tender joint when roasted in the oven. To cook, seal in a hot pan before placing in a preheated oven at 200C for 30 minutes – allow to rest for 10 minutes before carving.

This 1kg joint will generously feed 4-5 people… But if you do have any left over, the cold meat is perfect for a roast beef sandwich.

Matured for minimum 14 days
Expertly boned and trimmed

Cut to weight and sealed on the day the order is despatched
Sent direct to your door (delivery - Wednesday or Thursday)
Suitable for home-freezing

If frozen: - Store at <-18ºC 
Recommended Shelf Life for opened pack : Shelf life 6 days
Frozen: Once defrosted store between 0 - 5ºC - Use within 24 hours

Topside

The cut:
From the hind quarter, an economical roast of more than acceptable quality when prepared correctly from good meat. This is a lean cut with reasonable texture and flavour. Also good for braising, minute steaks, and for curing as in salt beef or bresola.

Alternatives:
Any hind quarter cut such as point of rump.
Cooking: Topside is a lean meat that can dry out easily, so if it’s being roasted any over cooking or reheating can leave it appearing to be tough. It’s better as a pot roast with plenty of vegetables to make a full flavoured sauce.

A lean and potentially very tender cut of beef, which needs fairly fast or very slow cooking and nothing in between. It makes a great pot roast, but can be barded with a layer of fat and roasted quickly to serve pink. Cold and finely sliced, it makes for the best beef sandwiches – in fact it’s almost better cold than it is warm. Generally prepared as a rolled joint for even cooking.

To cook
Season the joint and roast at your oven’s hottest for five minutes, then turn the heat down to 170°C and roast for 15 minutes per 500g for rare, 18-20 minutes per 500g for medium. Rest the meat before carving.

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