Topside/Silverside is a lean and tender joint of beef which is great for roasting in the oven. The leftovers from a cold roasted joint make for the ultimate roast beef sandwich. This joint of beef also lends itself to a wicked pot roast; just add vegetables, herbs, wine and stock, then simmer away.
The joint comes vac-packed, which keeps the meat fresher for longer and it keeps the packaging to a minimum. It also saves a bit of space, which is vital for those of us with small fridges and freezers!
Allowing 250g - 300g per person, this joint will serve 3-4 people.
Our slow-matured, non-organic beef is hung for 21 days and comes from two amazing British farmers - the sort you fall in love with at farmer's markets and buy their food because of their high-welfare and eco-concerns.
David Powell, 78, keeps an award-winning herd of native Herefords in Much Marcle, Herefordshire. These grass-fed cows spend much time nibbling in the shade of his organic orchard. His oldest, Pru, is a 22-year-old calving cow - she has had 17 calves! She's a sign of healthy herd and high animal welfare as most calving cows don’t last beyond 16.
Philip Mann farms in an Environmentally Sensitive Area in Gloucestershire. He took us and his sheepdog out in his Land Rover, where we went up and down across the ridge and furrow landscape of his family farm, where he works with his son. His traditional, hardy Aberdeen Angus and Herefords feed mainly on the farm’s rich with meadow grasses, white clover and cocksfoot.
Beef (100%)
Roasting joints of beef requires 20 minutes on 240C/475F/Gas mark 9, then a further 5 minutes per 100g, at 190C/375F/Gas mark 5. These times are approximate and will vary between ovens.
Beef should be kept at a very cool temperature, wrapped and kept away from other foods. Beef can be frozen, but should be thoroughly defrosted before cooking.
Upon opening, vac-packed beef can sometimes have a strong smell, but don't worry, remove the plastic and let the meat rest for 10 or 15 minutes and the odour will disappear!