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Vendor: Onlinemeatshop

Fresh Halal British Angus Beef Topside - Red Tractor Approved

£8.99
£8.99
Fresh Halal British Angus Beef Topside - Red Tractor Approved
Fresh Halal British Angus Beef Topside - Red Tractor Approved

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  • Description
  • Serving Guide
  • Storage Handling
  • Nutritional Info
  • Recipe Ideas
  • Dishes
  • Product FAQs

Fresh Halal British Beef Topside is a lean, boneless cut from the round, cut to order as steaks, dice, chunks, strips or mince rather than sold whole. It's Certified Halal, from cattle slaughtered by the non-stunned method, and suits slow braises, stews or a quick steak night.

What Is Beef Topside?

This lean, boneless hindquarter muscle carries little visible fat. It's produced in the UK from British Angus cattle, Red Tractor Approved, with a single ingredient: beef.

Topside Or Silverside — Which Is This?

Topside and silverside are both lean cuts from the round, but topside is the more tender of the two — cut to order here as Galbi-style steaks and dice, packed from 500g to 4kg, never left whole.

Cutting Styles, Finish And Pack Sizes

Cut to order in these styles:

  • Galbi min steak (1cm)
  • Diced 10-15g, 25-30g or 50-60g
  • Chunks at 160-180g
  • Strips 20-30g or 50-60g
  • Mince

Pick fat-on or fat-off, in 500g, 1kg, 2kg or 4kg packs.

How To Cook Beef Topside

Thin Galbi-style steaks suit steak night — sear hot for 1-2 minutes a side, then rest before slicing. Diced or chunked topside wants low, slow heat: braise 2-3 hours until tender, while mince shapes well into kebabs.

Frozen packs need about 12 hours in the fridge to defrost before you cook.

Butcher's tip: Let marinade work into diced or strip cuts for at least an hour — the tight grain absorbs slowly.

Beef Topside comes packed in 500g, 1kg, 2kg and 4kg sizes. Plan on roughly 150-200g of trimmed meat per person — a 500g pack covers two, a 1kg pack serves four to six, and the 4kg pack suits a big batch of curry or stew.

Keep Beef Topside refrigerated and use it within the guidance printed on the pack. Buying it frozen? Defrost in the fridge for around 12 hours before cooking, and use it the day it arrives if you're not freezing it straight away.

Typical values per 100 g (raw):

Energy168 kcal
Protein21.94 g
Fat8.19 g

Basis: beef top round (UK topside), lean and fat together. Reference: USDA FoodData Central, "Beef, round, top round, steak, separable lean and fat, trimmed to 1/8" fat, choice, raw" (FDC 169532).

Galbi-Style BBQ Steaks: Marinate the 1cm steaks in a soy-based glaze, then sear hard and fast over direct heat, about 1-2 minutes each side.

Slow Beef Curry: Brown the 25-30g diced topside, then let it simmer gently for around 2 hours with onions and spice, until the meat pulls apart easily.

Beef Kebabs: Thread the mince or 20-30g strips onto skewers with peppers and onion, then grill over medium heat, turning until cooked through.

Diced or sliced into strips, topside works beautifully in a beef curry, a beef bhuna or kofta-style kebabs, while the Galbi min steak cut is built for a quick steak night on the grill. The larger 160-180g chunks are better suited to slow-cooked stews and tagines.

Can I cook Beef Topside the day before and reheat it?

Yes — diced or chunked topside braises and stews well ahead of time, since slow-cooked beef often tastes even better after resting overnight in the fridge.

What's the best way to reheat it?

Reheat it gently on the hob or in a low oven with a splash of stock or sauce, stirring it through until piping hot all the way through.

What goes wrong if I reheat it too fast?

Blasting it with high, direct heat can dry out the lean 25-30g or 50-60g dice, so keep the reheat slow and covered instead.

How do I know it's ready to serve again?

It should be hot right through with the sauce gently bubbling, and the topside still holding its shape rather than falling apart from over-reheating.

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