Topside Roasting Joint

Topside Roasting Joint

The epitome of that great british institution, Sunday lunch. Remember to leave the meat to 'rest' for 15-20 minutes after cooking so the muscles relax allowing the juices to seep back into the meat. Once processed, the beef is dry-aged on the bone, all steak meat remains on the bone for between 21-30 days ensuring immense flavor and a consistently high standard of our final product. Buy meat online from Battens Farm Online Butchers

1 x 750g£9.00
1 x 1kg joint£12.00
1 x 1.5kg joint£18.00
1 x 2kg joint£24.00
1 x 2.5kg£26.50
1 x 3kg£36.00