Beef topside


You don’t need to wait until Sunday to have a succulent beef roast. These generous beef topside cuts are great for weeknight or weekend dinner, and perfect for left overs for lunch the next day.

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100% Manx and local. Low-food-miles means that local produce arrives to your kitchen with less use of precious resources, and fewer emissions. Buy local, and boost the Manx economy, and help the planet.

Image represents 2kg. Slight variations can occur.

About Our Cows

The Ballakelly cow is a blend of Charolais, Limousin and Aberdeen Angus which help maintain medium-sized cows of manageable weights for the mothers. The Angus also introduces a natural sturdiness and a coat and hide suited for the Manx climate. Recently we have been selling Manx Wagyu which is a cross of local dairy cows with Wagyu insemination. Our cattle run in groups of around 30 – meaning optimal ‘mob’ grazing potential during spring and summer, and are indoors during winter feeding on home-grown silage and cereals blended with peas for additional protein. Growing the grains and peas we feed our animals means we don’t have to import food, which significantly offsets the methane emissions of the Ballakelly herd. Our animals develop proper structure, size and fat content that results in beautiful marbling, tenderness and fulsome flavour. We dry age some of our beef which significantly enhances texture and taste, for genuinely outstanding depth and melting softness. It takes time: four weeks, generally – but we think it’s worth it.