Grass-Fed Topside Beef and Broccolini Stir-Fry with Oyster Sauce
30 minutes, one pan, a genuinely excellent weeknight dinner
Your topside arrives as thin steaks, which makes it ideal for stir-fries — just cut them across the grain into strips and you have tender, quick-cooking beef ready for the wok. The key is to keep the strips even, cook them fast, and not overcrowd the pan. Everything else takes care of itself.
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Grass-Fed Beef Topside Schnitzel with Lemon and Caper Butter
The schnitzel that changed someone’s mind about topside
Schnitzel is arguably the best thing you can do with a thin, lean steak. The pounding tenderises the meat, the breadcrumb crust adds texture and flavour, and the whole thing cooks in under 5 minutes. Your Farmer topside arrives already cut into thin steaks, so a quick pound to 5mm is all the prep they need — and the result is a schnitzel that is genuinely extraordinary: better than veal, better than chicken, and miles ahead of anything that comes in a supermarket packet.
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Topside: The Underrated Roasting Cut That Loves a Low Oven
Lean, flavourful — and the secret to the best cold beef sandwiches of your life
Topside is lean, which means it wants gentle heat. Your topside arrives as thin-cut steaks, and a short spell in a low oven with moisture in the pan, followed by a fast sear, turns them into rosy, roast-beef-style slices. It appears in all four of your share packs, which means developing a relationship with this cut is one of the best investments you can make as a Your Farmer member.
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