The topside of beef makes for a lovely roasting joint when served pink (we cover it with beaten out beef fat) to add succulence. It’s best roasted slowly (at approx. 150°C) or braised with vegetables and a bit of stock. It’s also excellent for marinating and flash frying for stir fried beef.
We source our local beef from Chalcroft Farm near the River Hamble, where the Owton family have farmed for over 750 years.
The topside of beef is aged on the bone for a minimum of 28 days. By dry-aging the beef, moisture evaporates from the meat leading to a greater concentration of flavour and taste, while the beef’s natural enzymes break down the connective tissue to create more tender meat.
We get full traceability each week, so we know exactly where our beef comes from. Let us know if you would like details of your specific beef. They include breeds such as the native Sussex, Aberdeen Angus, Hereford and Dexter for their traditional slow grown qualities of flavour and they are slaughtered at the local abbatoir.