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New Sliced rare Topside View larger


We recommend 4-5 portions per kg.

In Stock

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£ 21.00

A real classic roasting joint, king of the Sunday lunch table, Pipers Farm Red Ruby Topside sums up why a Sunday roast is so legendary.

A hindquarter cut, the 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 fat around them, so are perfect for those who prefer a leaner 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.

How to cook beef topside

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 20 minutes, before carving thinly and serving with crisp roast potatoes, seasonal veg and a generous dollop of horseradish.

Or follow our Classic Roast Red Ruby Beef Topside recipe.

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