Beef Topside Joint

Remove your topside from the vacuum bag the day before and season well all round with sea salt. This will slowly season the meat all the way through.

The following day remove the topside from the fridge, allow to come to room temperature and dry well.

Preheat the oven to 210°C

Add a mirepoix of carrots, celery and onions to the bottom of a deep roasting pan and place the beef on top. Place the pan in the oven for 25 minutes.

Remove from the topside oven add some red wine and thyme to the pan. Lower the temperature to 160°C and add back to the oven again.

Cook for a further 20 minutes per kilo for medium rare beef.

Rest beef well for 25 to 30 minutes. In the mean time add some good beef stock to the tray and you can make a superb gravy from the juices.

Slice thin and serve for a wonderful Sunday lunch joint

Christmas orders are delivered on the day you choose, between 18 and 23 December. Our insulated wool packaging keeps everything in good condition, and every delivery is tracked.

Grass Fed Beef, slow grown in natural systems on diverse pastures. Dry aged for a minimum of 28 days revealing the full flavour and tenderness of our natural beef. All butchered with care and by hand by our artisan butchers.

Our beef is all ethically sourced from small farms rearing native breed cattle, free ranging on the hills around the Yorkshire Dales. Our grass fed beef are fed on lush, natural pastures growing naturally with no hormones or fed antibiotics.

Real grass fed beef is a rich source of Omega 3 with a superior omega ratio also. Proper beef is full of nutrients, and phytonutrients critical to our health.

Allergens are listed in the ingredients. Ask us if you need more detail.

Your meat arrives frozen and vacuum-sealed. Keep it in the freezer at -18°C or below until you need it.

Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.