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Our fantastic collection of beef joints includes cuts from both corn-fed and grass-fed cattle. We have selected only the best whole beef fillets, sirloin, and ribeye cuts, all of which are ideal for roasting, slow cooking and grilling. You’ll find everything here, from tender dry-aged roasting joints that are perfect for a traditional roast dinner, to exclusive, award-winning whole wagyu sirloins.
Browse our eclectic range today and discover the convenience of having roast rump beef delivered directly to your door. For more premium cuts of beef, take a look at our wider range including USDA beef and Argentine beef, or opt for some high-quality pork instead.
Let your beef roasting joint reach room temperature, then season well with salt and pepper. Add your joint to a large frying pan and seal your beef well on all sides. Place your beef roasting joint in the oven at 180°C for about 25 minutes and turn to give it another 25 minutes. Your beef is cooked through when it reaches an internal temperature of 40°.
This will depend on the size of your joint. Cook the beef by its weight in an oven at 180°C for:
Medium rare – 20 minutes per 500g
Medium – 25 minutes per 500g
Well done – 30 minutes per 500g
If you are roasting a joint for a classic Sunday dinner, try the Hereford Beef Ribeye. This classic British beef cut offers the perfect fat-to-meat ratio, resulting in juicy and tender beef every time. If you want a joint to impress friends and family, take a look at our Gold Grade American Wagyu Sirloin, produced by award-winning Snake River Farms.
A high-quality beef joint won’t need a marinade. Our range of roasting joints offers a variety of different flavours, which come through beautifully when cooking. Simply season well with salt and pepper before beginning the cooking process. If you want to add extra flavours, try adding garlic and butter, along with your favourite fresh herbs.
No, you shouldn’t. Covering your beef joint in foil whilst roasting will prevent the beef from browning, which means you’ll miss out on an abundance of delicious flavours. You can, however, cover your beef with foil if it is getting too brown before it has reached the right internal temperature or desired doneness, to stop any more colour from developing.
Both work well as roasting joints, offering delicious beefy flavours. Silverside cuts tend to be slightly leaner, which yield better results from slow roasting. Both should be roasted until slightly pink in the centre.
If you’re serving your beef joint as part of a Sunday roast dinner, pair with hearty roasted vegetables, such as celeriac, carrots, and parsnips. Don’t forget your crispy roast potatoes, stuffing, and meaty gravy made from the leftover juices.
No, we wouldn’t recommend it. With the short cooking times (i.e. less than one hour), the water won’t evaporate in time, leading to soggy beef where the joint has sat in the bottom of the pan.
