The topside muscle is situated on the upper section of the hind leg of a cow. The muscle is separated from the leg, and all bone, connective tissue and any arterial vessels are removed. We then remove the cap or gracilis to leave a fully trimmed piece of meat without any membranes. The muscle is split in half and then tied with fresh larding fat, before being cut to size. These are premium topside joints and will produce a good flavoured and tender roast.
The finest English Lamb producer
Rose Prince author & food journalist
Iconic Foods of the Decade – Dry Aged Beef from Thoroughly Wild Meat
No 1 Meat Suppliers for Christmas
Observer Food Monthly
Your meat was OUTSTANDING ! Everyone who ate it was bowled over. So thank you !
Debbie Major - Delicious Magazine
As ever, Andrew, you’re a winner all the way! That salmon-cut silverside from the Ruby Red beef is brilliant. And, superb value.
Just to say how delicious the ribs of beef were yesterday – It cooked very well, and I can’t remember when I last had such an enjoyable beef roast
We ate the Salt Marsh Lamb Chops tonight, OMG they are outstanding
Sensational, the depth of flavour and soft succulence of texture in the leg of Lamb we had from you for our roast yesterday. The only word for it. Sensational.
the best Rib of Beef we have ever eaten
The Johnson Family, Bath