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Beef Joints

Sirloin Larder Trim  
    Prepared from the Sirloin and one of the finest and most popular roasting joints. Best roasted fast and served pink. Roast 180C, 350F Gas Mark4, Rare 20 minutes per 450g(lb) plus 20 min, Medium 25 minutes per 450g(lb) plus 25 min, Well done 30 minutes per 450g(lb) plus 30 min
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Fillet Larder Trim  
    This is the tenderest piece that you will ever find it makes a wonderful beef Wellington or dinner party centerpiece. Roast 180C, 350F Gas Mark4, Rare 20 minutes per 450g(lb) plus 20 min, Medium 25 minutes per 450g(lb) plus 25 min, Well done 30 minutes per 450g(lb) plus 30 min
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Rib Roast  
    Prime Rib Roast at it's best. Well matured. Don't make Sunday lunch a thing of the past when you can have a meal like this. Roast 180C, 350F Gas Mark4, Rare 20 minutes per 450g(lb) plus 20 min, Medium 25 minutes per 450g(lb) plus 25 min, Well done 30 minutes per 450g(lb) plus 30 min
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Rolled Roast  
    Similar to Sirloin, but with more fat through the meat. Some chefs prefer the extra flavour this gives. Roast 180C, 350F Gas Mark4, Rare 20 minutes per 450g(lb) plus 20 min, Medium 25 minutes per 450g(lb) plus 25 min, Well done 30 minutes per 450g(lb) plus 30 min
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Sirloin Roast  
    The king of them all. A handsome piece of meat on the bone fit to adorn the table for that special occasion. Roast 180C, 350F Gas Mark4, Rare 20 minutes per 450g(lb) plus 20 min, Medium 25 minutes per 450g(lb) plus 25 min, Well done 30 minutes per 450g(lb) plus 30 min
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Topside  
    From the long inner muscle of the thigh, this is an ideal alternative to rump for roasting. Excellent served cold. This popular, economical cut is very lean with a mild beefy flavour, and firm texture. The traditional roast beef of yore, it is rolled and covered in a fatty flavour-layer, then tied by hand to keep its shape
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