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A classic roasting joint and king of the Sunday lunch table. Our Aberdeen Angus Topside sums up why a proper Sunday roast is so legendary, with the perfect marriage of fine-grained texture and flavour releasing bite.
Our slow-grown native Aberdeen Angus only ever eat a diet of grass for the entirety of their lives. Reaching maturity naturally at around 31 months, our Aberdeen beef is hung on the bone for at least four weeks to develop an intense depth of flavour and delicious texture.
We recommend 4 portions per kg
Cooking Tips & Recipes
Medium – Rare
Allow your joint to warm on the side of the kitchen for a couple of hours.
Lightly season the topside all over and place into a good sized roasting tin, on a trivet of carrots, celery and onions.
Place in a preheated oven set at 180C and roast for 20 minutes per 500g.
Leave to rest uncovered for at least 20 minutes.
1kg, 2kg, 3kg
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