A classic roasting joint and king of the Sunday lunch table. Our Red Ruby Topside sums up why a proper Sunday roast is so legendary, with the perfect marriage of fine-grained texture and flavour releasing bite.
Our slow-grown native red rubies only ever eat a diet of grass for the entirety of their lives. Reaching maturity naturally at around 31 months, our Red Ruby beef is hung on the bone for at least four weeks to develop an intense depth of flavour and delicious texture.
We recommend 4 portions per kg
When your meat arrives simply pop it into your freezer.
When you have chosen what you would like to eat, drop your items, still in their individual packaging into cool water and wait for 15 minutes until they are fully thawed. Once fully thawed remove the packaging and get cooking.
You can also gently thaw any items by leaving them in the fridge or at room temperature.
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Notes from the kitchen
Allow your joint to warm on the side of the kitchen for a couple of hours.
Lightly season the topside all over and place into a good sized roasting tin, on a trivet of carrots, celery and onions.
Place in a preheated oven set at 180C and roast for 20 minutes per 500g.
Leave to rest uncovered for at least 20 minutes.