Our rolled sirloin roast is a delicious and succulent joint which will serve as a special centrepiece. Cut from the loin and boasting outstanding marbling and rich flavour, this joint is tender and a delight to carve. Its outer layer of fat melts and caramelises once cooked, adding a little extra burst of flavour to each slice. It's best cooked rare to medium-rare and ensure it well rested before carving.
The unrolled serious on of classic sirloin roast, this joint is a delicious and succulent cut which will serve as a special centrepiece. Cut from the loin and boasting outstanding marbling and rich flavour, this joint is tender and a delight to carve. Its outer layer of fat melts and caramelises once cooked, adding a little extra burst of flavour to each slice. The unrolled joint allows for easy slicing into small neat servings. It's best cooked rare to medium-rare and ensure its well rested before carving.
The wing rib joint is cut from the first three rib bones of the sirloin. Our wing rib roast is a delicious and succulent joint which will serve as a special centrepiece, boasting outstanding marbling and rich flavour. Roasted on the bone, this joint is tender and packs a flavour punch. Its outer layer of fat melts and caramelises once cooked, adding a little extra burst of flavour to each slice. It's best cooked rare to medium-rare and ensure its well rested before carving.
This is an exceptional roasting joint, packed full of marbling so when the meat is carved the succulence and beautiful flavours are unleashed. Kept on the bone this joint promises exceptional flavour and tenderness once cooked. Its best cooked rare to medium rare and ensure it is well rested before carving.
This is an exceptional roasting joint, packed full of marbling so when the meat is carved the succulence and beautiful flavours are unleashed. Kept on the bone this joint promises exceptional flavour and tenderness once cooked. Its best cooked rare to medium rare and ensure it is well rested before carving.
Our Rolled Rib of Beef offers characteristic marbling running through the meat, which gives our beef its flavour and natural succulence upon roasting. Our rib roast, hand-rolled and tied by our master butcher, is a stunning joint. Cut from the centre of the rib, it has and a strong, rich flavour throughout. It's best cooked rare to medium-rare and ensure it is well rested before carving.
The centre cut is one piece of pure fillet, a lean but incredibly tender joint for roasting. If you want a roasting cut for a very special occasion this is the cut for you! This cut is best cooked by searing very quickly in a pan on a high heat then roast in the oven until the internal temperature reaches 54-58 degrees, we recommend cooking this joint medium rare/rare for utmost tenderness. Ensure this cut is well rested before carving.
Our brisket is an inexpensive way to create a tender, rich and juicy roast. It's cut from the forequarter and has an open-grained texture with rich flavour that cannot be beaten by any other cut. This joint is very simple to cook, as your oven/slow cooker does all the hard work over several hours. Ensure this cut is well rested before carving.
Our brisket is an inexpensive way to create a tender, rich and juicy roast. It's cut from the forequarter and has an open-grained texture with rich flavour that cannot be beaten by any other cut. This joint is very simple to cook, as your oven/slow cooker does all the hard work over several hours. Ensure this cut is well rested before carving.
This is a joint we recommend for those who prefer their beef lean, with the salmon cut silverside well suited to both roasting and long, slow cooking. Cut from above the leg, there is less marbling compared to other roasting joints, however not lacking in flavour and is great if you prefer a lean roast. Ensure this cut is well rested before carving.
A traditional Sunday lunch favourite! Topsides are cut from the hind quarter and it's a naturally lean joint, however not lacking in flavour as it comes with an outer layer of fat which melts and caramelises once cooked, adding a little extra burst of flavour to each slice. Ensure this cut is well rested before carving.
