How to cook our beef

Top tips

Always let your meat get to room temperature before cooking.

Rest. Your. Meat. Casseroles, bolognese, steak and roasting joints always taste that much better if they have been left to rest once cooked.

Buy a meat thermometer for perfect cooking!

Certified 100% grass-fed, organic beef topside

Rolled topside

This beautiful cut of beef is great for a Sunday roast. Its delicious and tender, and makes for perfect left over roast beef sandwiches. It can be served as is or marinated overnight for more flavour.

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Sirloin roast

A fabulously extravagant cut. Also known in the US as the NY Striploin. This a whole sirloin taken and cut ready to roast whole.

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Rump roast

A specific tender cut taken from the inner part of the rump. This is a lean roasting joint. Ideal for a centrepiece Sunday lunch.

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Beef brisket

Brisket comes from the lower part of the chest and is one of the nine beef primal cuts. Best for slow cooking or pot-roasting with some mash and seasonal vegetables.

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Silverside

A classic slow roasting joint that lends itself to being cooked over a long period of time. It is a more economical cut and is extremely lean. All our cows are raised on pastures year round which gives a strong and rich flavour to all our beef.

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