Roasting Joints

This has to be our Ultimate Roasting Joint. If you're not sure how much to order bear in mind that 1 Rib weighs approx 1.5kg, 2 Ribs 3kg, 3 Ribs 4.5kg and 4 Ribs 6kg

As per the Forerib on the Bone, but for ease of carving we take it off the bone, roll and string it.

Adjust your weight calculations to take into consideration there will be no bone waste

With the meat still attached to the rib bone this is quite a show stopper when it comes to the table, making it a ideal alternative to the Forerib

With lots of marbling this makes a truly fantastic roast. On the bone it makes quite a show stopper as you bring it to the table! Serve with crunchy yorkshire puddings, roast potatoes, lightly steamed vegetables and lots of gravy.

With lots of marbling this makes a truly fantastic roast. When calculating the size you need work on approx 250 - 300g per person per serving.

This is a tender piece of beef so it won't take long to cook. We strongly recommend you use a meat thermometer to avoid over cooking it. Serve with all the usual trimmings. Don't forget the Horseradish!

When you are really sure of the quality and maturity of a piece of rump and where there is particularly good marbling, this makes a fabulous roast

A lean cut taken from the inside of the upper leg. It is very similar to Topside and it is best dry roasted. We achieve amazing results cooking Rump Roast Joints over night at 55 degrees celsius (as described on our recipe page)

This makes a wonderful Roasting Joint, especially as it is rolled with an extra layer of fat which gives it added flavour and helps to keep it moist as it cooks.

Best suited to dry roasting. The key with this and indeed with any meat is not to overcook it. Since using a meat thermometer we've not looked back and we've served beautifully pink beef every time.

This makes a wonderful Roasting Joint especially as it is rolled with a little bit of extra fat, which gives added flavour. The key with any meat is not to over cook it. A meat thermometer, which you can buy from us for £6.00, is worth every penny! And remember to always allow the meat to ‘rest’ for 20 – 30 minutes before serving.

This is a leaner, denser, coarser grained piece of meat than the Top side. We supply it rolled and it's suitable for dry roasting.

This is a slightly leaner meat, but it is rolled with some extra fat which gives added flavour. If there’s any leftovers, it’s perfect for beef sandwiches the next day.

Also used for cured spiced beef (bresaola), corned beef/salt beef

This is the whole top to tail fillet, dressed and ready to cook as one piece or slice into your perfect steaks. They tend to be between 1.5 and 2.2kg

This is the ultimate piece of beef for tenderness. Ideal for beef wellington. Or, if you are planning to cut your own steaks from a whole fillet, lightly sprinkle with some salt, pepper and a drizzle of oil and then let the meat do the talking