A real roast beef classic, the organic topside joint is equally at home quickly roasted and served pink as it is when slow-cooked and succulent. The topside is the external muscle at the top of the hind leg of the beef carcass which is also where our organic beef everyday steak comes from. It's a muscle that's seen some hard work and this is reflected in the open texture and rich flavour of the meat. Very delicate marbling keeps the meat moist and we wrap an extra layer of fat on top to ensure you get the very best results from your topside. When you taste our beef you'll understand why we rear all of our cattle to the highest welfare and organic standards, graze them on grass and allow them to grow slowly to natural maturity. Not only is this the ethical way – the only way – to rear animals, it also results in meat of outstanding quality. The Organic Butchery roasting joints are full of rich, authentic flavour and because we hang our carcasses for 28 days before butchering them, our joints will not shrink in the oven.
