Beautifully marbled rolled topside of Aberdeen Angus beef
Beef topside is the long, inner muscle of the cow’s thigh which makes for a lean cut, yet it’s more tender than silverside taken from the hindquarters. It tastes delicious when roasted as a whole joint, or diced and slowly stewed so the meat breaks down and becomes melt-in-the-mouth tender.
PARTNER BIO & TRACEABILITY:
Clodagh McKenna is a chef, TV presenter, cook book author and a runs her sustainable farm, Broadspear.
STORAGE:
Delivered frozen. Keep frozen until ready to defrost
Defrost before cooking