Cut from the inner thigh of the cow. Topside is a classic roasting joint and comes with a layer of fat secured to it which bastes the meat as it cooks. And because of the low fat content in the meat itself, it can be roasted fairly quickly and served rare, thus remaining nice and tender.

All of our Beef is hung and dry aged for 28 days in our Himalayan Salt Chambers to intensify the flavour and take it above and beyond what you'd find at your average supermarket butcher.