Tips from the Butcher

"Remember to let the meat come to room temperature before you cook it and don’t forget to rest the meat before carving. This allows the meat fibres, (which contract in the oven) to relax again, so the meat will be more tender."

Aitch Bone, Boneless

This 28-Day aged, hand tied roasting joint is an old fashioned beef cut which is popular with the discerning customer. Located next to the Rump and with its coarser texture it gives you a unique flavoursome taste.


About our Beef

  • British
  • Located from the top bit of the hindquarter
  • Fully trimmed hand tied
  • 28 day matured
  • Ideal for roasting
SKU: 3d366084b76d Categories: , ,
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1. Preheat oven to 220C (Gas Mark 7).
2. Roast for 20 minutes at 200C (Gas Mark 6).
3. Reduce oven temperature to 180C (Gas Mark 4) and continue to roast for:
Rare:
Medium:
Well done:
4. Remove the joint from the oven and rest for 20-30 minutes before carving.
Please note, the above is only a guide and ovens may vary in temperature.