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How to Cook an Organic Beef Topside

A lot of time has been taken to grow this amazing piece of meat so we want to help you cook it perfectly​

  • Prepare: 10 Minutes
  • Cook: 40 Minutes
  • Serves 4
Ingredients & instructions

1kg  Organic Beef Topside

Salt & Ground Black Pepper

2 ½ tbsp Oil

 

Possibly the most common beef roasting joint, and for good reason, it’s value for money is impeccable and it needs nothing complicated doing to it when cooking to make it taste absolutely stunning.

1. Take your organic beef topside out of the fridge 1 hour before you want to cook it, letting it rest at room temperature.

2. Preheat your oven to 180°C/gas mark 4. Rub 1 1/b tbsp of oil into your organic beef topside and season generously with salt and ground black pepper.

3. Warm an ovenproof dish on the hob over a high heat, drizzle in 1tbsp of oil and sear the beef on all sides for 2-3 minutes to seal and brown.

4.  Roast the beef in the oven for 40 minutes per kg. Be sure to baste the beef halfway through cooking.

5. When the beef is cooked, remove from the oven and rest your topside joint under a few layers of foil for at least 20 minutes before carving thinly to serving.  

FREQUENTLY ASKED TOPSIDE QUESTIONS:

  • Organic beef topside is a succulent, full flavoured joint of meat for a classic roast dinner. The topside is the external muscle at the top of the hind leg of the beef carcass which is also where our organic beef everyday steak comes from. It's a muscle that's seen some hard work and this is reflected in the open texture and rich flavour of the meat. Very delicate marbling keeps the meat moist and we wrap an extra layer of fat on top to ensure you get the very best results from your topside. 

  • To make the most of the flavour of your topside, roast it in a 220˚C oven for 15 minutes, then cover with foil, turn down the temperature and roast for a further hour and a half, removing the foil for the last 15 minutes. Let the meat rest for at least 15 minutes before carving. It'll be juicily pink and luscious in the middle – perfect served hot or cold. Alternatively, casserole the joint in red wine and beef stock with some shallots for 3 hours before serving with creamy mash and crisp green cabbage. 

  • Organic Beef has to be certified by an approved organic body to a number of set organic standards. These include the space that an organic beef animal has to graze, the way that it’s food is grown, without the use of pesticides and or unapproved fertilisers. The standards for organic beef also cover use of medicines and other points that improve the welfare and conditions throughout the life of the animal and on through slaughter and butchery.

  • By definition – organic beef in the UK is fed on a diet predominantly made up of grass. However this won’t necessarily make it 100% grass fed – this is not an organic standard. Many organic farms work in a system or crop rotation to ensure the health of the soils that grow the grasses. Barley, Whole Crop, Peas and other crops can be cut, fermented with cut grass and fed to the organic beef animas during colder months when the cows move into barns.

  •  When choosing meat to purchase, it is worth carrying out some research. There are a number of studies that suggest organic beef is a healthier option – higher in Omega 3, Amino Acids and Healthy Fats. There are also several other reasons why choosing organic beef is a good idea. The range from the contribution of organic beef to climate change, animal welfare and the use of pesticides and medicines used in the farming of conventional beef animals having a detrimental effect on our health.

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