Beef Topside/Silverside Joint, Boned & Rolled (1.5kg)
Daylesford
£39.75
(£2.65 per 100g)
Unavailable
Perfect for a classic Sunday roast, Daylesford’s organic, free-range Beef Topside/Silverside Joint is exceptionally juicy and flavoursome. Boneless and easy to carve, this joint has been dry-aged to yield the richest taste. All of Daylesford’s organic British Beef cows graze and forage freely on clover-rich, organic pastures. Animal welfare is the number one priority for our friends at Daylesford, and their cows are raised with care and respect, in line with compassionate, organic farming principles. Your delicious joint should comfortably feed five people.
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Producer
Producer
"Over thirty-five years ago, we began to turn our family’s farmland over to sustainable, organic farming, first in Staffordshire and then in the Cotswolds. What began as a simple passion for real food and a desire to feed our children better has grown into Daylesford as we know it today, one of the most sustainable organic farms in the UK,” says Carole Bamford, founder of Daylesford. With over 100 organic food awards under their belt, Daylesford are dedicated to growing, making and cooking seasonal, organic food. They’ve a few simple rules to help guide their way. The food must be fresh, full of flavour and contain as many natural vitamins and minerals that come from food that’s harvested (and eaten) at its best. Daylesford are true champions of organic, sustainable farming on their land in Gloucestershire and are fully certified by the Soil Association.
Nutrition
Nutrition
Nutritional Information per 100g/ml
Energy (kJ): 894
Energy (kcal): 215
Fat (g): 14.8
of which saturates (g): 5.9
Carbohydrate (g): 0.0
of which sugars (g): 0.0
Protein (g): 20.4
Salt (g): 0.1
Energy (kJ): 894
Energy (kcal): 215
Fat (g): 14.8
of which saturates (g): 5.9
Carbohydrate (g): 0.0
of which sugars (g): 0.0
Protein (g): 20.4
Salt (g): 0.1
Ingredients & allergens
Ingredients & allergens
100% Beef*. Made in a factory that handles GLUTEN and MUSTARD.
*= produced to organic standards.
*= produced to organic standards.
While we do everything we can to ensure the information on this page is correct, ingredients, nutritional and dietary information are subject to change. So along with the information on our website, we always recommend that you read each label carefully before enjoying your items.
Storage & prep
Storage & prep
Store in a cool, dry place.
Suitable for home freezing.
Oven cook - From Chilled.
Topside: Heat oven to 200°C (fan 180°C)/Gas mk 6. Season, rubbing the fat with flour and dry mustard. Seal for 3-4 minutes in a hot pan. Roast for 20 minutes per 500g, plus a further 20 minutes. Baste well to keep it succulent and ensure the surface is thoroughly cooked. Cover and rest for 10-15 minutes before carving.
Brisket and Silverside: Heat oil in a pan, season and seal joint for 3-4 minutes. Add beef stock to cover, plus seasonal vegetables, herbs, or spices, Worcestorshire sauce or red wine if you like. Bring to boil, skim off fat, cover with foil and place in the oven at 170°C (fan 150°C)/ gas mk 3, for 3 hours. Remove from liquid and rest for 10-15 mins before serving
Preparation and Usage: Wash hands, knives and surfaces thoroughly before and after preparing raw meat.
Suitable for home freezing.
Oven cook - From Chilled.
Topside: Heat oven to 200°C (fan 180°C)/Gas mk 6. Season, rubbing the fat with flour and dry mustard. Seal for 3-4 minutes in a hot pan. Roast for 20 minutes per 500g, plus a further 20 minutes. Baste well to keep it succulent and ensure the surface is thoroughly cooked. Cover and rest for 10-15 minutes before carving.
Brisket and Silverside: Heat oil in a pan, season and seal joint for 3-4 minutes. Add beef stock to cover, plus seasonal vegetables, herbs, or spices, Worcestorshire sauce or red wine if you like. Bring to boil, skim off fat, cover with foil and place in the oven at 170°C (fan 150°C)/ gas mk 3, for 3 hours. Remove from liquid and rest for 10-15 mins before serving
Preparation and Usage: Wash hands, knives and surfaces thoroughly before and after preparing raw meat.