🥩 Beef · Roast Calculator
Beef Topside Cooking Time Calculator
Get exact roasting times for any weight of beef topside — from rare to well done. Includes oven temperatures, resting guides, and a built-in countdown timer.
20
Mins per 500g
Medium rare baseline
200°C
Roasting temp
Fan 180°C / Gas 6
30
Mins to rest
Crucial for juicy beef
60°C
Core temp (medium)
Use a meat thermometer
Free Tool
Beef Topside Calculator
Enter your joint details
kg
Typical topside joint: 1–3 kg
Choose your doneness
Rare
Core: 50–54°C
Medium
Core: 57–63°C
Well Done
Core: 70°C+
Your cooking plan
Total cooking time
—
Including sear
Oven temperature
—
Fan oven
Resting time
—
Tented with foil
Target core temp
—
Use a probe thermometer
→ Start cooking at —
Step-by-step cooking timeline
Core temperature guide
50°C — Rare
57°C — Medium
65°C — Med-well
71°C+ — Well done
Oven countdown timer
Set the timer based on your calculated cooking time, or enter a custom duration below.
Ready
01:30:00
Press Start to begin countdown
Quick-set timers
Cooking times per 500g — fan oven at 180°C
| Doneness | Mins per 500g | Core temp | Appearance |
|---|---|---|---|
| Rare | 15–17 min | 50–54°C | Deep red centre, very juicy |
| Medium Rare | 18–20 min | 55–59°C | Pink throughout, juicy |
| Medium | 22–25 min | 60–64°C | Light pink centre |
| Medium Well | 26–28 min | 65–69°C | Faint pink, firmer |
| Well Done | 30–35 min | 70°C+ | No pink, fully cooked |
Oven temperature conversions
| Setting | Conventional | Fan / Convection | Gas Mark |
|---|---|---|---|
| Initial high sear | 220°C | 200°C | Gas 7 |
| Main roast (standard) | 200°C | 180°C | Gas 6 |
| Low & slow | 160°C | 140°C | Gas 3 |
| Resting (oven off) | — | — | — |
Weight → estimated cooking time (medium, fan oven)
| Weight | Cooking time | Resting time | Serves |
|---|
Pro tips for perfect beef topside
Use a meat thermometer
Timing is a guide, but internal temperature is the only reliable way to hit your desired doneness. Insert the probe into the thickest part, avoiding bone or fat.
Rest the meat — always
After cooking, tent loosely with foil and rest for at least 20–30 minutes. This lets the juices redistribute throughout the joint for a moist, tender result.
High heat sear first
Start at 220°C (200°C fan) for the first 20 minutes to develop a rich brown crust via the Maillard reaction, then reduce to your roasting temperature.
Season generously
Rub the joint with sea salt, cracked black pepper, and a little oil at least 1 hour before cooking — or ideally the night before — for maximum flavour penetration.
Build a trivet
Place the joint on a bed of roughly chopped onion, carrot, and celery. The vegetables flavour the pan juices for a better gravy and keep the meat off the tin base.
Baste every 30 minutes
Spoon the pan juices over the joint during cooking to keep the surface moist and add a deeper flavour to the exterior crust.
Add liquid to the tin
Pour 150–200ml of beef stock or red wine into the roasting tin to prevent the drippings from burning and to form the base of your gravy.
Room temp before roasting
Take the joint out of the fridge 45–60 minutes before it goes in the oven. Cold meat straight from the fridge adds 10–15 minutes to cooking time and can cook unevenly.
Carve against the grain
Always slice perpendicular to the muscle fibres for the most tender eating. Use a sharp carving knife and long, smooth strokes rather than sawing.
Frequently Asked Questions
How long do I cook beef topside per kg?
For a medium result in a fan oven at 180°C, cook beef topside for approximately 40–50 minutes per kg, plus an initial 20-minute high-heat sear at 200°C fan. For rare, reduce to around 30–35 minutes per kg. Always rest the joint for at least 20–30 minutes after cooking.
What temperature should beef topside be when cooked?
Use a meat thermometer for accuracy. Rare is 50–54°C, medium-rare 55–59°C, medium 60–64°C, medium-well 65–69°C, and well done is 70°C or above. Remove the joint 2–3°C before your target as it will continue cooking while resting.
Should I cover beef topside with foil while cooking?
For the first searing phase, cook uncovered to develop a crust. You can loosely tent with foil during the main roast if it’s browning too quickly, but leave uncovered to maintain the crust. Always tent with foil during the resting period.
Why is my beef topside tough?
Topside is a lean cut from the hindquarter. It can become tough if overcooked or not rested properly. Cooking to no more than medium, resting for 30 minutes, and slicing thinly against the grain will all help maximise tenderness. Marinating overnight also helps.
Can I cook beef topside from frozen?
It’s not recommended. Always fully defrost beef topside in the fridge (allow 24 hours per kg) before cooking. Cooking from frozen leads to uneven cooking — the outside overcooks while the inside is still cold — and is a food safety risk.