We recommend 4-5 portions per kg.
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 well exercised muscle delivers fine-grained meat with plenty of bite and substance. Delicate marbling of sweet fat throughout the joint will ensure it is infused with flavour and stays moist when cooked. Our topside joints come without any superficial fat, so are perfect for those who prefer a lean joint. Of course, if you'd like to cook your topside with some external fat we're more than happy to prepare yours that way - just leave us a note in the comments box when ordering.
At Pipers Farm we use only beef from 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 suckled from their mothers is all that's needed to produce strong animals. All of our cattle are slaughtered at a local abattoir before being hung in a temperature-controlled environment for a full four weeks. This hanging process makes excellent meat even better - moisture evaporates and the muscles relax. This means that what you pay for is tender meat, not liquid.
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.
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