WHICH CUT DO I NEED?

It depends on the type of cooking you’d like to do. If you’re after a ‘textbook’ traditional beef roast, try Sirloin or Rolled Sirloin; these cuts are lean and tender, with a light marbling of fat – the fat melts during cooking, giving lovely succulence and flavour. Rump and Topside joints are also lean, and usually wrapped in a layer of fat to ensure a similarly succulent result, while cuts from the forerib (try Côte du Boeuf) have their own, natural layer of fat to aid cooking. If your recipe calls for a more ‘low and slow’ cooking style – perhaps a pot roast or casserole – we recommend you try a Silverside or Brisket joint.

HOW MUCH SHOULD I BUY?

We’re clearly biased, but we reckon it’s always better to slightly overestimate the amount of meat you need! That way, you can serve everyone generously and still have plenty of delicious leftovers for future meals. As a very rough guide, if you’re buying a boneless joint, aim for 225g (about ½ lb) uncooked meat per person, and if you are choosing a bone-in joint, allow 345g (about ¾ lb) per person.

ON OR OFF THE BONE?

Easy to pop in the oven and simple to carve, our off-the-bone joints (e.g. Boned & Rolled Beef Rib, Chateaubriand or Rolled Sirloin) make for a reliably delicious and hassle-free experience – ideal if you’re trying a beef roast for the first time. If you’re feeling more adventurous, the bone-in joints (e.g. Two-Bone Roast Beef Rib, Côte du Boeuf or Wing- End of Sirloin) tend to cook more evenly, with extra flavour and succulence from the bone, though they can be a little trickier to carve.