Remove your topside from the vacuum bag the day before and season well all round with sea salt. This will slowly season the meat all the way through.

The following day remove the topside from the fridge, allow to come to room temperature and dry well.

Preheat the oven to 210°C

Add a mirepoix of carrots, celery and onions to the bottom of a deep roasting pan and place the beef on top. Place the pan in the oven for 25 minutes.

Remove from the topside oven add some red wine and thyme to the pan. Lower the temperature to 160°C and add back to the oven again.

Cook for a further 20 minutes per kilo for medium rare beef.

Rest beef well for 25 to 30 minutes. In the mean time add some good beef stock to the tray and you can make a superb gravy from the juices.

Slice thin and serve for a wonderful Sunday lunch joint

All our meat is delivered frozen.

We deliver it to you in insulated sustainable wool packaging that can keep it frozen for 72hrs. When you receive your meat please put it straight in the freezer. Even if it has defrosted it is ok to put back in the freezer as long as it is not warm.

We deliver it frozen for a number of critical reasons:

• Natures preservative. Freezing is one of the most ancient of all methods of preservation. We firmly believe that when frozen rapidly there is no loss of quality in the meat.

• Sustainability. By freezing our meat we can ensure there is as close to zero waste as possible. Our meat is frozen as soon as it is butchered in protective packaging that allows us to keep the meat perfectly for over a year. This is vs 10 days for fresh.

• Seasonality. Like vegetables, meat has a season. By freezing our meat we can select our produce when it is at its very best. Fresh meat butchers cannot do this and you can taste the difference in our meat.

• Better supporting farmers. For our farmers it is most profitable for them to get the produce off the farm as soon as it is ready. This allows us to support them better.