Buffalo Topside

Buffalo Topside

A lean joint and traditional favourite, this should be cooked slower than a similar beef joint and is recommended for slow cooking or pot roasting. Also fantastic once cold for sandwiches and salads!


very nice meat.

Big fan of jerky, normally use beef, I got recomended buffalo and I'm deffo not regretting it. I probably got the wrong cut, silverside might have been better for best prep time and less waste, cutting out fat and grissle etc. Stil not a bad choice, very tasty.

just a basic recipe for the jerky. for 1 kg of meat.

1 Tsp of garlic powder, 1 Tsp of onion powder, 1 Tsp of black pepper, 3 Tsp of Salt, 100/150ml worcester sauce

marinate in the fridge for 24+ hours, stick it in the dehydrator for 8 hours at 70C and enjoy.

by Stephen Nicol [view]

Sear & Oven Cook

Preheat the oven to 180°C/fan 160°C/gas 4. Start by searing the meat on all sides over a high heat until lightly browned. Then transfer the joint into the rack of a roasting tin and place in the preheated oven, referencing the times stated below to determine the cooking time.

Rare: 20 minutes per 450g, plus 20 minutes
Medium: 25 minutes per 450g, plus 20 minutes  
Well done: 30 minutes per 450g, plus 20minutes

Once you have removed your joint from the oven, we recommend that you cover and leave it to rest for around half the cooking time before serving. 


Keep refrigerated and use within 3 days of purchase. If freezing freeze on day of receipt.


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