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Beef Roasting Joint of the Week
Our Roasting Joint of the Week makes the most of our incredible sides of beef, helping our butchers balance carcass and bring you the best grass-fed beef at better value than similar cuts on site. It's a brilliant way of getting an affordable grass fed beef roasting joint, while still practicing responsible eating.
Serves 3-4
Subscription price
Regular price
Beef Roasting Joint of the Week
Subscription price
Regular price
Order today and get it Wednesday 8th of July.
You can pick a later date at checkout.
Our Roasting Joint of the Week makes the most of our incredible sides of beef, helping our butchers balance carcass and bring you the best grass-fed beef at better value than similar cuts on site. It's a brilliant way of getting an affordable grass fed beef roasting joint, while still practicing responsible eating.
Each week, your cut will vary based on what our butchers have on hand, but will include one of the following to serve four to five people:
• Topside (1.2kg)
• Silverside (1.2kg)
• Top Rump (1.2kg)
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.