Topside is the most popular cut for roasting because of the fine grain in the muscle. It roasts quickly and has a rich flavour. Make sure you add the cooking juices to your gravy. Top tip... never put a joint of beef in the oven straight from the fridge. Allow the meat to come to room temperature for an hour before placing in the oven and always rest the cooked meat for 10-15 minutes before serving.
Weight Range 500g - 2.5kg