About every 2 weeks I get a piece of topside beef from Woolies, usually about $20-25.
Then the good lady bakes it in the conventional oven according to weight, but so it finishes a bit rare.
After that, usually next day, it's my job to slice it up as thin as I can and we package it up in portions for the freezer.
Yum. A good few meals with salad or roast beef sandwiches.
