BEEF ROASTING

there are a number of cuts recognised as being appropriate for roasting. It is possible, of course, to roast any joint. But these are the most popular and practical, others not listed, generally need very long low temperature roasting to be succesful.

Starting with Brisket which comes from the fore quarter it is often considered a budget cut but produces an excellent quality roast if prepared correctly and cooked slowly.

Topside is one of the most popular cuts for Roasting it represents great value and is simple to prepare, easy to  cook and straightforward to carve.

Forerib is a prime cut for Roasting it is the joint of choice for chefs who carve. It represent great value though it is a little more complex to carve it is easy to  cook and its fattier nature means the flavour is just awesome. Minimum joint size we supply is 1.5kg which usually the equivalent of approx. 1 rib.

Sirloin is a prime cut not often used for roasting as in the UK it is a very popular steak cut. Excellent flavour and easy carving with rapid cooking times and no waste.

Finally the creme de la creme of all roasting joints is Fillet. A superior but increasingly popular joint for roasting. Super lean with no external fat it roasts quickly with little weight loss and resulting extremely tasty and healthy roast. Very easy to carve and in this case can be carved with the grain of the joint.

Before cooking always take the joint out of the fridge at least an hour before starting roasting. Alway season beore starting roasting and always pre-heat the oven.