Topside Roast

Lean. Traditional. Dependably Versatile.

Topside is a lean, traditional roasting cut with clean beef flavour. Cooked carefully and sliced thinly across the grain, it makes an excellent family roast and is equally useful for cold beef the following day.

At Gourmet Butcher, we select pasture-raised beef according to the same principle that guides everything we sell: if we wouldn't serve it to our own family, we won't sell it to yours.

At a Glance

·         Tenderness: ★★★☆☆

·         Flavour: ★★★★☆

·         Marbling: ★★☆☆☆

·         Best cooked: Medium-rare to medium

·         Best methods: Oven roast or pot roast

Why You'll Love It

·         Lean traditional roast.

·         Excellent for thin carving.

·         Versatile for hot meals or cold beef.

Simple Cooking Guide

Because Topside is lean, avoid drying it out. Roast gently, rest thoroughly and carve thinly across the grain.

Ray's Notebook: Lean meat needs a little more respect from the cook. Topside can be excellent, but overcook it and it will remind you quickly.

Choosing the Right Cut

Choose Topside for a lean carving roast; choose Sirloin Roast when you want more tenderness and richness.

The Gourmet Butcher Promise

We carefully select suppliers whose farming practices meet our standards and we challenge quality when something doesn't meet our expectations. Maintaining a supplier relationship can never be more important than maintaining your trust.