Topside Roasting Joint
Per kilo. The topside is the long, inner muscle of the cow's thigh. It is a lean, joint of beef, which is available boned and rolled for roasting. It has less fat running through it than other cuts making it leaner. It is more tender than silverside taken from the hindquarters. Our free range beef comes from our producer at Wick on the grassy slopes of Glastonbury Tor.
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