Premium Topside of Beef (Boned & Rolled)

Often hailed as the "King of Roasting Joints," our Topside of Beef is a kitchen classic for a reason. Taken from the inner thigh of the hindquarter, this lean, tender muscle is expertly boned and rolled by our master butchers to create a uniform, easy-to-carve joint that sits proudly at the center of any Sunday table.

At Stack Butcher, we select only the finest British beef, ensuring a deep, grass-fed flavor and a fine-grained texture. To guarantee a succulent finish, we hand-tie a thin "cap" of natural fat over the top of the lean meat. As the beef roasts, this fat renders down, self-basting the joint to keep it moist, tender, and incredibly flavourful.

The Ultimate Sunday Centerpiece

Lean & Succulent: A prime, meaty cut with very little internal gristle, making it a favorite for all the family.

Expertly Rolled: Hand-tied with butcher’s twine to ensure the joint cooks evenly and holds its shape for perfect, professional slices

100% Beef: Sourced from trusted farms, aged to perfection for a superior "bite" and rich beefy aroma

The Perfect Carve: Because it is boneless, you can achieve thin, melt-in-the-mouth slices with zero waste.

Product Info & Storage

Our topside is prepared fresh daily, ensuring you receive a roasting joint that is ready for the oven the moment it arrives.

Ingredients:100% Premium Beef.

Butcher’s Prep: Boned, rolled, and tied. Available in various weights to suit everything from intimate dinners to large family gatherings.

Storage Advice: Keep refrigerated below 5°C. For the best results, remove from the fridge 45–60 minutes before cooking to reach room temperature.

Freezing: Suitable for home freezing on the day of purchase for up to 6 months.

Cooking Inspiration

The Traditional Pink Roast: Season with sea salt, cracked black pepper, and a rub of English mustard. Roast at 180°C (Fan 160°C) for 20 minutes per 500g for a perfect medium-rare finish.

Garlic & Herb Crust: Create a paste of butter, minced garlic, fresh thyme, and rosemary. Smother the fat cap before roasting for an extra layer of savory fragrance.

Tender Pot Roast: For an even softer texture, brown the joint in a large pot, then slow-cook with a splash of beef stock, red wine, and root vegetables for 3 hours.

Gourmet Sandwiches: Any leftovers make for a world-class Monday lunch when thinly sliced and served with horseradish sauce on crusty bread.