Topside of Beef

Quality Scotch Beef


  • Moist with Rich Savoury Flavour
  • Tastes Delicious when Roasted
  • Best Served Lightly Pink


Taken form the hindquarter of the animal this cut is a large lean cut. This is then boned, rolled and tied ready for roasting. A traditional roasting joint, lean, tender and tasty it is the perfect cut for a Sunday Roast and makes for even better left-overs.
Visit the ‘Make it Scotch’ website for more topside recipe ideas.

Roast Topside of Beef – Make It Scotch Recipe


100% Scotch Beef


Typical Nutritional Values

 Per 100gPer Serving (100g)
Energy (kJ)824 kJ824 kJ
Energy (kcal)198 kcal198 kcal
Fat13 g13 g
Saturated Fat5.4 g5.4 g
Carbohydrates0 g0 g
Sugars0 g0 g
Protein20 g20 g
Salt0.17 g0.17 g

Cooking Instructions

If held frozen, defrost thoroughly before cooking.

It's safe to serve steak and other whole cuts of beef and lamb rare (not cooked in the middle) or blue (seared on the outside) as long as they have been properly sealed by cooking them quickly at a high temperature on the outside only. Bacteria is usually only found on the outer surfaces of these types of meat.

Additional information

Weight N/A


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