Dry aged topside roast

Take the dry aged challenge.

This generous topside roast is dryaged to bring through the tenderness and flavour of the beef.

Perfect for dinner parties, or family Sunday roasts.

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Description

Dryaging is a process that dehumidifies the meat whilst releasing natural enzymes that tenderise the meat, and release the flavour.

 

100% Manx, local, low-food-miles.

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.

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