Try our delicious Beef Topside

Bred, born and raised on the farm, our organic beef cattle, South Devons and Aberdeen Angus, calve outside in Spring and Autumn and suckle their mothers until they naturally wean themselves.

Kept in family groups to let them follow their natural herding instincts, they are allowed to grow at their own pace – no growth promoting drugs are used. They graze herb-rich meadow pasture and, during the harsh winter months, are fed on silage and hay, food which ruminants naturally eat.

They are a BSE-Free closed herd – this means no replacement heifers are brought in from the market but are bred within a small pedigree herd. We hang the beef on the farm in the traditional way, ensuring deeply flavoured, beautifully marbled, deliciously tender meat, just like beef used to taste.

 

This month we are featuring our organic Beef Topside

Topside is a lovely lean boneless cut from the top of the leg, lending itself to braising and pot-roasting recipes. For roasting, we advise basting during cooking and leaving rare for best results. Topside is also ideal for cold cuts and makes lovely spiced beef, especially popular at Christmas and also to cut cold year round. See our Sheepdrove recipes. Beef Silverside can be used in a similar way.

Cook’s Tips

To roast perfect topside brown the meat for 15 minutes in a hot an oven as possible, then finish at 180 degrees C (350F) gas 4 or if you have an Aga, start the roast in the top oven then move it down. Cooking time 15 minutes per 500g. These are approximate timings since ovens differ so we recommend using a meat thermometer, 50 degrees C to cook it rare.

Resting Meat. Any piece of meat benefits from a rest after cooking to allow the juices to be redistributed and the meat fibres to relax. Cover with foil and allow at least 10 minutes, then carve and enjoy!

See our Online Shop and How to Order or for further information please call our Sales Team on 01488 674747 who will be pleased to help you or you can email them from here.