A Gargantuan steak only for the brave
Charles Frazer Online Meat section. All our amazing joints of beef that are perfect for roasting are now available to purchase online
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Topside of beef is the long, inner muscle of the cow’s thigh which makes for a lean cut,It tastes delicious when roasted as a whole joint, or diced and slowly stewed so the meat breaks down and becomes melt-in-the-mouth -
With no bones, Rolled Rib is easy to carve and makes a brilliant centre piece of special occasions and Sunday roasts. The internal fat running through the meat makes an exceptionally flavoured and tender joint. -
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The tenderloin is the most tender cut of beef, making it one of the more desirable cuts. This makes filet mignon generally the most expensive cut. Because the muscle is not weight-bearing, it contains less connective tissue than other cuts, and so is more tender.
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Mini Beef roasting joint, its a silverside joint, no fat inside, with a wee bit of pressed fat on top. Cook at 180c for up to 40 minuted -
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