What is topside of beef?
Taken from the hindquarter of the cow beneath the rump, topside of beef is a cost-effective roasting joint packed with flavour. It’s a common sight at the table when it comes to a Sunday roast, but tastes equally delicious as a cold cut.
Topside of beef is generally one of the leanest cuts of beef, but Swaledale’s is a little different. Our heritage breeds of cattle have more intramuscular fat (aka marbling), which, coupled with proper dry-ageing, makes for an altogether more succulent and flavoursome roast.
How long to roast topside of beef?
To get maximum flavour from your beef, we recommend serving topside of beef medium-rare. Roasting at a very low temperature is an excellent technique, particularly for leaner cuts – many of the professional chefs we work with employ this method. Dependent on the size of your beef, this will take a minimum of three hours.
Topside can also be roasted more traditionally. As such, we’ve provided a step-by-step guide for both cooking options.
Available in six different weights to cater for all party sizes, we recommend cooking it for 15-20 minutes per 500g after an initial roast of 15 minutes at a higher temperature. A meat thermometer reading of 53-55°C is ideal.
How to cook a topside of beef to perfection
Traditional roasting technique
- Remove the topside from the fridge and its packaging and allow to come up to room temperature.
- Pre-heat your oven to 200°C.
- Season the topside well with fine sea salt and rub all over with a little olive oil.
- Place the topside on an oven tray and transfer to the oven. Set a timer for 10 minutes.
- Reduce the heat to 145°C and then cook for a further 20 minutes per 500g (plus an extra 10 minutes for good luck!).
- Remove the topside from the oven and leave to rest for at least 45 minutes.
- Carve against the grain – the thickness of the slices is a matter of preference.
Low temperature roasting technique
This method will result in uniform cooking and a more moist result compared to traditional roasting. The use of a meat thermometer is essential.
- Take your topside of beef out of the refrigerator.
- Remove your meat from the vacuum packaging and pat dry any moisture. Allow it to come up to room temperature.
- Set your oven to 65°C – this is very low and, if gas, the pilot light may be sufficient. Heat a griddle pan or heavy-based frying pan until smoking hot.
- Rub the beef with a little olive oil and season generously with sea salt and black pepper.
- Sear the beef at high temperature, turning frequently until coloured all over – around 6-10 minutes should be sufficient.
- Depending on joint size, roasting will likely take a minimum of 3 hours. Aim for 49-51°C for rare, 53-55°C for medium-rare, 57-59°C for medium.
- Rest loosely covered in foil for 20–30 minutes before carving against the grain.
- The bigger the joint of beef, the longer the resting time should be.
Topside beef recipe
- Rare roast topside of beef w/ tonnato dressing.
- Topside of beef, radicchio, hazelnuts & parmesan salad.