A tradtional British favourite and a great value joint, with the deep flavour that make Welsh Wagyu Beef so special. The Topside roasting joint is quite lean, so be sure not to let it dry out.  Due to the wonderful marbling of these cattle, we have found that the roasting joints are beautifully tender and succulent, requiring little preparation. Just remember to cook from room temperature and to rest for 10 – 15 mins after removing from the oven. Grazing on the hills of Montgomeryshire, Ifor’s Wagyu Cattle is the happiest, most relaxed we have ever seen. Now whether this is down to having a pint or two of Monty’s Beer from the local brewery every day …. or whether it is the little daily massage that Ifor gives them … or just the fact that they are well loved and cared for in a very beautiful part of Wales – who can tell?!! The fact remains that they produce some of the tastiest, most delicious beef that we have EVER experienced, and now you can too Dry aged for a minimum of 21 days.