All Burnham Grazing Products
Macronutrients per 100g
Burnham Grazing | Banana Shire, Central QLD
The leanest roasting cut. Clean flavour, slices thin, leftovers make the best sandwiches.
FarmStonehaven & Glenroy, Thangool QLD
RegionBanana Shire, Central QLD
FarmersDan & Emma-Jane Burnham
ProcessingBiloela Quality Meats
IngredientsBEEF
Cut OverviewAbout This Cut
Topside is the Sunday roast classic. It is lean, slices clean, and carves into thin pink slices that make excellent cold-cut sandwiches the next day.
Tip: Pull at 55°C for medium-rare. A long rest under foil (20 minutes) is essential, the roast carries over and finishes evenly.
The Farm
Raised at Stonehaven & Glenroy
Stonehaven, Thangool QLD
Australian
Certified OrganicFarm certified
Certified OrganicFarm certified
USDA NOP
US OrganicFarm certified
US OrganicFarm certified
Biodynamic
CertifiedFarm certified
CertifiedFarm certified
Certification covers the farm and its cattle. The local processor that cuts and packs the beef isn't a certified organic facility, so packs can't carry the certified organic label. Same cattle, same paddocks - organically raised, cut and packed locally in Central QLD.
Nutrition
Nutritional Values
Data Source
F000772 - Beef, topside roast, untrimmed, raw. Values are typical averages per 100g. Trimming visible fat will reduce total and saturated fat. Not dietary or medical advice.
115kcal
Energy per 100g
115 kcal
485 kJ • typical average
Protein22.5g
Complete protein. All essential amino acids present.
Total Fat3.5g
Naturally occurring. Trimming the fat cap will reduce this.
Carbohydrates0g
Essentially no carbohydrates.
Sodium55mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy115 kcal / 485 kJ▼
Total energy from protein, fat and carbohydrates.
Protein22.5 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat3.5 g▼
All fat occurs naturally in the beef. Trimming visible fat will reduce total fat.
of which Saturated1.5 g▼
Naturally present in beef. Not added during processing.
Carbohydrates0 g▼
Beef contains no carbohydrates.
of which Sugars0 g▼
No added or naturally occurring sugars.
Sodium55 mg▼
Naturally occurring sodium only. No salt added.
Micronutrients
Iron2.25 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc4.0 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B121.5 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B60.35 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)5.3 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
01Storage
Refrigeration
Keep at or below 4°C. Use within 3-4 days of purchase, or by the use-by date on the pack.
Freezing
Freeze on the day of purchase. Vacuum-sealed packs freeze well for up to 6 months. Label with the date before freezing.
Thawing
Thaw in the refrigerator overnight. Do not thaw on the bench. Once thawed, do not refreeze. Pat dry before cooking.
After Cooking
Store cooked leftovers in an airtight container in the fridge. Consume within 2-3 days.
02Cooking
Bring to Room Temperature
Remove from the fridge 30 minutes before cooking.
Best Cooking Method
Sear hard at 230°C for 20 minutes. Drop to 140°C and roast until 55°C internal. About 20-25 minutes per 500g for medium-rare.
Seasoning
Heavy salt and pepper on the outside. Garlic and rosemary rubbed in. Olive oil or tallow to coat.
Internal Temperature
Medium-rare 55-57°C. Medium 60-63°C. FSANZ safe minimum 63°C.
Resting
Rest 20 minutes under loose foil. Slice thin across the grain.
Recipe Suggestions
Recipes
01
Classic Sunday Topside Roast
▼You'll Need
1.5kg topside roast2 tbsp beef tallow4 garlic cloves, smashed3 sprigs rosemary2 sprigs thymeFlaky salt and cracked pepper
Method1Bring roast to room temperature (1 hour out of the fridge). Pat dry. Rub with tallow, salt, pepper.
2Preheat oven to 230°C. Place roast fat-side up in a roasting tray with garlic and herbs.
3Sear at 230°C for 20 minutes. Drop oven to 140°C.
4Roast until internal temp is 55°C. Around 45-60 minutes for medium-rare.
5Rest 20 minutes under foil. Slice thin across the grain.
Tip: The leaner the cut, the more important a proper rest is. Lose the juice and you lose the lot.
02
Horseradish Crust Topside
▼You'll Need
1.5kg topside roast3 tbsp horseradish cream2 tbsp Dijon mustard1 cup panko breadcrumbs2 tbsp parsley, finely chopped50g butter, meltedFlaky salt and pepper
Method1Bring roast to room temperature. Season generously.
2Mix horseradish with mustard. Mix panko, parsley and butter separately.
3Sear roast in a hot pan on all sides. Spread horseradish mustard over the top. Press crumb on.
4Roast at 170°C until internal reads 55°C. Around 45 minutes.
5Rest 20 minutes. Slice thin across the grain.
Tip: Cold leftover slices between fresh bread with mustard is one of life's great simple lunches.
03
Topside Roast with Horseradish Cream
▼You'll Need
1.5kg Burnham Grazing topside roast2 tbsp Dijon mustard2 tbsp beef tallowFlaky salt and cracked pepper300ml creme fraiche3 tbsp hot horseradish cream1 tbsp Dijon mustard (for sauce)1 tbsp lemon juice1 tbsp chopped chivesRoasted potatoes to serve
Method1Bring topside to room temp. Pat dry. Rub with Dijon mustard, then tallow. Season heavily.
2Sear in a hot pan on all sides until deeply browned, about 4 minutes total.
3Transfer to a 200 degrees C oven on a rack. Roast until internal hits 52 degrees C for medium-rare, about 45 to 55 minutes.
4Rest tented 20 minutes. The temp will climb to 55 degrees C as it rests.
5For the sauce, whisk creme fraiche, horseradish, mustard, lemon juice and chives. Slice the roast thinly across the grain. Serve with the sauce and roasted potatoes.
Tip: Topside is lean. Pull it medium-rare or medium at the most. Anything past 60 degrees C internal turns tough.
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