Topside Roast Cut



Topside roast cut – suitable for pot roasts, braising or oven bag roasts. Best rare or medium rare. It can dry out if overcooked. Premium New Zealand beef.

When is my roast ready?

Judge if your roast is ready by using a meat thermometer. The internal temperatures are:

  • Rare 45-50°C
  • Medium rare 55-60°C
  • Medium 60-65°C
  • Well done 70-75°C

You can also use tongs to test whether the roast is done. Gently prod or squeeze the roast.

  • Rare – very soft
  • Medium rare – soft
  • Medium – springy but soft
  • Medium well done – firm
  • Well done – very firm.


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