Take from the top leg or hindquarter, topside is traditional, lean cut that works well for your everyday roast. We trim ours of the sinew and silver skin, and wrap a little extra fat around to keep the meat moist during cooking. Roast fast and hot, and serve pink – it’ll be even better the next day in sandwiches.



At Dales Butchers, we source our beef from local farms in Cumbria and the Yorkshire Dales. Dry-ageing it for a minimum of 28 days in a Himalayan salt chamber, this really concentrates the flavour and produces meat that’s beautifully tender.

Additional information

Weight 0.500 kg