Topside of Beef

Topside of Beef


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The Traditional Sunday Roast

Sunday was one day of the week when the family would gather and enjoy a meal together, the roast potatoes, mash, carrots, peas and delicious gravy, you could smell it all over the house - great! Topside and Silverside are the traditional cuts for the Sunday Roast. Silverside is inherently lean and tender, a constituent muscle is the 'Salmon' Cut. Topside has three constituent muscles two of which are referred to as the 'shell bone/in-hip'.

Cooking Advice

To cook simply roast for either 20 mins per lb for a rare finish, or 30 mins per lb for a medium finish, or 45 mins per lb for a well done piece of meat.

Serve with new/roast or mashed potatoes along with Yorkshire pudding, vegetables and gravy.

Allergy advice

None Present

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