Wagyu Topside is one of the leaner roasting joints, cut from the inner muscle of the thigh from the hindquarter. Despite its reduced fat content, it is still incredibly tender and deliciously full of flavour. As a Wagyu joint it naturally has more intramuscular health fats, creating the perfect roasting joint for special occasions such as dinner parties and traditional family roasts! The layer of fat across the top of the joint is great for adding extra flavour and naturally bastes the meat while cooking.
Remove all packaging and allow to breathe for 10 minutes. Oil and season surface of meat and sear all over in a hot frying pan, before transferring to a roasting tray and placing in the oven. 180°C, Fan 160°C, Gas 4.
Rare 20 MINS per 500g +20 MINS.
Medium 25MINS per 500g +20 MINS.
Well Done 30 MINS per 500g + 30 MINS
Remove from the oven, cover with foil and rest for 15 min before carving.