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Topside beef Joint

Topside beef joint.

If you’ve ever wondered how to roast beef topside, we’ve made it easy for you with our cooking times and guidance.

One of the best things about roasting topside is that it makes an affordable Sunday dinner. Topside can be bought in a range of small to large joints depending on how much you need or how far your budget will stretch.

Topside beef cut 

This topside of beef cut comes from the inner muscle of the thigh. This muscle is quite tender and very lean so it makes an excellent roasting joint. Your butcher will often secure a layer of fat to the top of the to baste it as it roasts, which ensures your end result is succulent and delicious. You can just pop that off the top of your roasting joint after cooking if you prefer not to eat it.

Nutritional Values:

Nutritional Value: 
Topside raw lean per 100g
Energy kj/Kcal: 
What does it look like?: 
Where is it from?: 
Where does roast topside come from
How can I cook it: 


Topside is ideal for roasting as it is very tender and can be carved into lean slices. Oven roast this flavoursome joint at Gas mark 4-5, 180-190°C, 350-375°F.  Make sure you baste your roasting topside of beef regularly while it's in the oven

Roast beef cooking times

Rare 20 minutes per 450g/1lb plus 20 minutes 
Medium 25 minutes per 450g/1lb plus 25 minutes 
Well done 30 minutes per 450g/1lb plus 30 minutes .  
Alternatively topside makes a great pot-roast or can be braised on a bed of vegetables and stock. Don't forget to rest your joint for at least 20 minutes before serving.
What else could I use: 

Silverside is very similar lean joint as it is the adjoining muscle, but it will need to be pot roasted or roasted with liquid to keep it from drying out. A rolled sirloin is a great alternative for a special occasion.

Did you know: 

Topside mini joints are also available in smaller cuts. These are suitable for smaller households, serving 2-3 people and the joint will cook in under an hour.