Sometimes referred to as thick flank, this joint is boneless and fairly lean so to keep it nice and juicy you really don't need to roast or slow cook it for very long at all. We recommend for a 1kg weight just preheat the oven to 220°C and pop the joint in for 20 minutes, then turn the temperature down to 170°C and continue to roast for a further 30 minutes for rare, 40 minutes for medium or 60 minutes for a more well done finish.
As with all our beef, this joint is 100% grass-fed and dry-aged on the bone for a minimum of 28 days, so is incredibly tender and full of intense flavour.
Cut from: The hind quarter
Eat fresh within: 9 days
1kg serves 4-5
1.5kg serves 6-8
2kg serves 8-10
3kg serves 12-14
All of our meat arrives fresh, in temperature controlled 100% recyclable cool boxes that keep your items chilled for at least 36 hours. We give you complete traceability too - with every box you will receive an information card giving you the name of the farm, the breed of the animal as well as the kill and butcher date for your order.