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We recommend 4-5 portions per kg.
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A real classic roasting joint, king of the Sunday lunch table, Pipers Farm Red Ruby Topside sums up why British roast beef is legendary. A hindquarter cut, topside is taken from the internal muscle at the top of the thigh. This
At Pipers Farm we use only beef from totally free range, grass-fed Devon Red Ruby cattle. Because we let our ruminant animals grow to maturity at their natural rate and aren't interested in hurrying them along we don't need to fill them up with cereals. A diet of good Devon pasture and the milk
A piece of meat this good doesn't need complicated cooking. Let your joint rest out of the fridge for half an hour before cooking. Sear on all sides until the outside is well browned, then place in an oven preheated to 180°C for 20 minutes per 500g. An internal temperature of 60°C will give you juicy, pink meat cooked medium-rare. Allow your joint to rest for about 15 minutes before carving thinly and serving with crisp roast potatoes, seasonal veg and a generous dollop of hot horseradish.
Get more top tips from our luscious Classic Roast Red Ruby Beef Topside recipe.
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