Salmon cut beef, so called because the meat has a shine to it similar to a salmon. Very lean, perfect for roasting or sliced into luxurious beef medallions. Our beef is carefully aged on the bone for between 21 to 28 days to provide a taste and texture that is truly amazing. Furthermore, unlike many butchers that buy their beef already cut we work with the full carcass meaning we can offer the full range of cuts for the more adventurous cooks. As a guide when ordering, allow 250g per person and if you want a little extra left over allow more.
Store refrigerated at 5°or below. Also suitable for home freezing, please freeze on the day of delivery and ensure the product is defrosted thoroughly before use.
Always bring your joint to room temperature before cooking. Season with salt and pepper, or the seasoning of your choice.
Roast in a preheated oven at gas mark 7/220°c for the first 20 minutes, then turn your oven down to gas mark 3/160°c and continue cooking for 15 minutes per 450g if you like your meat rare, or 20 minutes per 450g for medium. Don't forget to rest your meat after cooking for at least 15-20 in a warm place, this will help retain the juices and make carving much easier.
If you are using a cooking thermometer you should always insert into the thickest part of the joint, as guide you will need a reading of 54°c for rare, 61°c for medium and 72°c for well done.
These cooking tips are guidlines only, please ensure products are cooked through and enjoy hot before serving.
Ingredients and allergen information:
For allergens, including cereals containing gluten, see in bold.
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Origin information: United kingdom from British Beef