Including beef cuts from both corn-fed and grass-fed cattle, our diverse range features a wide selection of different cuts including the fillet, sirloin, and ribeye. From tender pieces with dry-aged flavours to those that are also suited for grilling and frying, our range of roasting joints of beef is versatile and suitable for a wide collection of different meals.
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.
Season your room temperature beef 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 Australian Wagyu roasting joint. Masterfully carved from the silverside, this cut is known for its exquisite flavours.
A high-quality beef joint won’t need a marinade. Our range of roasting joints offer a variety of different flavours, including aromatics from the Black Label Argentine Sirloin, to the rich dry-aged flavours found in the Argentine Beef Ribeye. 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 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 cooking has finished, to stop any more colour 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.