Our award-winning topside is a field&flower Sunday-lunch favourite. Cut from the hind quarter, it’s a naturally lean joint which comes with a generous layer of fat on top that naturally bastes the meat during cooking. We love cooking it with onions and full garlic bulbs in the roasting pan to make a delicious flavoursome gravy. Make sure to rest the meat for a minimum of 20 minutes before carving it, keeping it as juicy and tender as possible. Sourced from a handful of farms in Somerset, our West Country beef is grass-fed, free-range and high-welfare, meeting our own exacting welfare standards. We dry-age all of our hindquarter cuts on the bone for a minimum of 28 days, developing flavour and tenderness. The meat contains high amounts of omega-3 fatty acids and is loaded with vitamins and minerals due to the grass-fed diet. Hand-butchered in Somerset using traditional techniques, our grass-fed British beef is the best that you can get.
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