The best way to cook topside of this size is simply to roast it. Massage it in a little oil and plenty of seasoning. Put chunky root vegetables in a warm, greased roasting tin and toss. Make a rivet with the vegetables and place the topside roasting joint on top, fat side up. The fat will run through the meat and into the vegetables, which makes wonderful gravy when blitzed. Cook at 200 for the first 20 mins. Then reduce to 180 and cook for a further 20 minutes per 500g. Make sure you leave plenty of time for the joint to rest after cooking. This will result in a medium-rare, blushing joint of meat.
The best meat deserves the best preparation. That’s why we work with master butchers who have prepared this joint to the very highest standard. Our butchers have trimmed and tied this meat expertly so it is ready to cook and serve. This also means you can slice the topside roasting joint easily and portion it fairly. People do tend to watch carefully when you serve a meal like this, so we have done the hard work for you. We go to this extra effort to maintain the premium quality you have come to expect from The Black Farmer.
The Black Farmer makes sure that we get the absolute best and most sustainable breeds for the season. Our free range cows feed on grass and lead happy lives in the great British countryside. By working with local produce and farmers, we promote and encourage a sustainable and ethical approach to meat eating. This reduces animal stress and lowers food miles as much as possible.