Topside, silverside and mini joint – Taken from the hind quarter and is a large, lean boneless cut of meat with little marbling and a fine-grained texture (marbling is streaks of fat that run
through the leaner parts of the muscle). These joints are ideal for roasting as they are very tender and can be carved into lean slices. Mini joints are suitable for smaller households and will serve 2-3 people.
Fore rib, boneless rib – A premium roasting cut, this joint is evenly marbled with fat and covered with a layer of natural fat. Boneless rib is where rib-eye steaks come from. If
buying on the bone the rib can be chined to make carving easier.
Boneless rolled sirloin – The classic roast beef joint of England so called because, as legend has it, it was knighted ‘Sir Loin’ by Henry VIII. Great for a special occasion, this prized joint comes from the hind quarter and makes an impressive centrepiece for any table.
Tips for Roasting
- Make sure your oven is at the right temperature before you start cooking the joint.
- Score the fat with a knife and rub with herbs, mustard or seasoning for extra flavour.
- Remember to let the roast rest for at least 10 mins before carving.
- Season the joint with salt and pepper just before cooking.