Topside Roasting Joint Lamb Made from the finest beef

Made from the finest beef with no added pork

this steak includes the centre of the Ribeye cut extra thick and fully trimmed leaving only the rib on the steak

Its name comes from the fact that it looks like a Tomahawk axe used by native american Indians

our large steaks will easily feed 2 and are great medium rare and carved when served

Born and raised by our Farmer Richard Tustian on his farm where our main cutting room is based and then dry aged and butchered by us

Topside Roasting Joint Lamb Made from the finest beefGrass fed, outdoor reared beef from Chacombe lodge and our local farm partners is dry aged by us for a minimum of 35 days to give stunning flavour from the first taste to the last. Taken from the Corner cut and centre of the Topside this tender roasting joint is perfect for those family occasions and can be cooked medium rare or well done without loosing its great taste or tenderness.