Dry Aged Topside
£13.00 – £52.00
Topside of beef is a lean, tender joint of beef from the hindquarter of the animal. Dry-aged for 28-40 days, lean in nature, with fine intramuscular fat which will keep the joint succulent during cooking, topside is a firm favourite and is boned and rolled ready for your perfect Sunday roast!
Why We Dry Age Our Beef
At Meat & Cleaver, we only prepare the tastiest, tenderest cuts of meat. By hanging the beef carcasses on-the-bone and dry-ageing the beef, it naturally allows the enzymes to react, breaking down the muscle fibres and connective tissues, resulting in improved texture and flavour which gives the meat its tenderness. Through the process of dry ageing, you also lose moisture in the beef, concentrating the flavours, and giving you a depth of flavour only achieved by the process of dry ageing.
Important
All our delicious meats are cut to order by hand. We endeavour to cut as close to the required weight as possible but occasionally the weight may be slightly higher or slightly lower than that ordered (although we will always try to make it over the ordered weight!).
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Stuart Cooper (verified owner) –
We ordered 2kg of topside beef for our Easter roast and all I can say it was the tastiest, leanest cut of meat we have enjoyed for a very long time. I was heartily congratulated on my culinary skills by all of our guests (even though I burnt the Yorkshire puddings) and I know from their compliments it was mainly due to the quality of the meat!
I will definitely be back to buy more meat online!
Sam Fuller –
Thank you for your awesome feedback Stuart! we are glad the beef went down a storm!