Black Angus Topside Beef per 2kg Priced on Exact Weight

DESCRIPTION Sourced from three local Gloucestershire Farms. Our Beef Topside joints are all dry-aged on the bone for 28 days to tenderise and mature the meat, before being boned, trimmed and rolled by our butchery team. We recommend to cook the Topside joint rare to medium rare, let the meat rest after cooking and then carve.