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Belted Galloway Salt-Aged Topside (1kg)
The topside is a substantial cut and a staple in households up and down the country at Christmas. A traditional beef roast with fat on both the top and bottom, this cut perfectly balanced with a succulent, lean and tender centre, exceptional flavour and well-marbled fat to keep it moist while cooking.
Serves 4
Product Weight:
1kg
2kg
Belted Galloway Salt-Aged Topside (1kg)
The topside is a substantial cut and a staple in households up and down the country at Christmas. A traditional beef roast with fat on both the top and bottom, this cut perfectly balanced with a succulent, lean and tender centre, exceptional flavour and well-marbled fat to keep it moist while cooking.
This Christmas we are thrilled to be sourcing a limited number of regeneratively farmed Belted Galloway beef animals. ‘Galloway’ is derived from the word Gallovid, meaning Gauls, who were the first people to inhabit that region of Scotland. From this coastal environment of winds and damp cold, combined with an undulating terrain of moors, granitic hills, heathery mountain ranges and fertile glens, emerged the Galloway breeds of cattle. Belties are called that because of their distinctive white ‘belt’ against their black coat. We have limited volumes of prime cuts reserved for our Christmas delivery days and more cuts coming through our full range right through the month of December.
Beef (100%).
For allergens see ingredients in BOLD.
Bring it to room temperature: Take the beef out of the fridge at least an hour before roasting to allow it to come to room temperature. For big joints we recommend bringing to temperature for several hours. This helps for even cooking.
Season generously: Season the beef generously with salt and pepper. You can also add other herbs and spices to your liking. When cooking beef with herbs, focus on ‘hard herbs’ that don’t burn: rosemary, thyme, sage, oregano, bay leaves.
Resting period: Once the beef is cooked to your desired level of doneness, let it rest for at least 10-15 minutes before carving. This allows the juices to redistribute throughout the meat. The longer you rest it the better, up to about 45 minutes. Don’t worry it won’t go cold in a warm kitchen.
COOKING:
Cooking times may vary depending on your oven.
1. Remove the joint from the fridge, take off any packaging, and let it come to room temperature for 1 hour.
2. Rub all over with generous flaky sea salt and cracked black pepper.
3. Preheat the oven to 160°C fan / 180°C / gas mark 4.
4. Place the joint on a rack in a roasting tin and roast for:
Medium-Rare: 30 minutes per kg
Medium: 35-40 minutes per kg
Well Done: 40 minutes per kg
5. Aim for a core temperature of:
Medium-Rare: 53–55°C
Medium: 58–60°C
Well Done: 65°C+
6. Remove from the oven and rest loosely covered for 20–30 minutes (larger joints up to 40 minutes).
7. Carve against the grain into slices and serve.
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Fran, Tue, 3 Feb 2026