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Beef Shoulder Round Joint (1kg)
Our Beef Shoulder Round cut is a delicious and thrifty joint perfect for slow-cooking. It's cut from the inside shoulder and has exceptional marbling throughout that melts during the cooking process, flavouring the meat and keeping it succulent and tender.
Serves 3-4
Product Weight:
1kg
2kg
Subscription price
Regular price
Beef Shoulder Round Joint (1kg)
Subscription price
Regular price
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Our Beef Shoulder Round cut is a delicious and thrifty joint perfect for slow-cooking. It's cut from the inside shoulder and has exceptional marbling throughout that melts during the cooking process, flavouring the meat and keeping it succulent and tender.
At Field & Flower, we strive to bring you the best of British beef. To us, this means sourcing heritage and native breeds, reared in traditional, extensive farming systems from a network of the best independent farmers in England. All of this takes time, and our beef is allowed to grow slower for longer, spending at least two seasons at grass and fed on a natural diet.
Beef (100%).
For allergens see ingredients in BOLD.
Bring it to room temperature: Take the beef out of the fridge at least an hour before roasting to allow it to come to room temperature. For big joints we recommend bringing to temperature for several hours. This helps for even cooking.
Season generously: Season the beef generously with salt and pepper. You can also add other herbs and spices to your liking. When cooking beef with herbs, focus on ‘hard herbs’ that don’t burn: rosemary, thyme, sage, oregano, bay leaves.
Resting period: Once the beef is cooked to your desired level of doneness, let it rest for at least 10-15 minutes before carving. This allows the juices to redistribute throughout the meat. The longer you rest it the better, up to about 45 minutes. Don’t worry it won’t go cold in a warm kitchen.
COOKING:
Cooking times may vary depending on your oven.
1. Remove the joint from the fridge, take off any packaging, and let it come to room temperature for 1 hour.
2. Rub all over with generous flaky sea salt and cracked black pepper.
3. Preheat the oven to 160°C fan / 180°C / gas mark 4.
4. Place the joint on a rack in a roasting tin and roast for:
Medium-Rare: 30 minutes per kg
Medium: 35-40 minutes per kg
Well Done: 40 minutes per kg
5. Aim for a core temperature of:
Medium-Rare: 53–55°C
Medium: 58–60°C
Well Done: 65°C+
6. Remove from the oven and rest loosely covered for 20–30 minutes (larger joints up to 40 minutes).
7. Carve against the grain into slices and serve.