No.1 Dry Aged British Beef Bone-In Sirloin JointTypical weight 1.4kg

Preparation and Usage

For perfect roast beef at home ... 1. Before you cook, let the meat come to room temperature. 2. Cook at 200°C for the first ten minutes, so the fat becomes deliciously golden. 3. If using a temperature probe, medium rare should be 48°C, medium 55°C, and medium well 62°C. 4. During cooking, baste the meat with melted butter or beef dripping for extra flavour. 5. To keep it tender, let the joint rest after cooking for 10-20 minutes. 6. Slice against the grain and finish with a sprinkle of sea salt. Preparation: Remove all packaging and allow to breathe for 10 minutes. Use separate kitchen utensils and surfaces for raw meat and cooked, or wash between uses. Wash hands after handling raw meat. Unwrap and dispose of packaging carefully. All cooking appliances vary. This is a guide only. Oven cook Gas 4, 180°C, Fan 160°C Rare 20 mins per 500g + 20 mins Medium 25 mins per 500g + 25 mins Well done 30 mins per 500g + 30 mins Preheat oven. Place the joint in a roasting tin. Place in the centre of a preheated oven and cook as above. Due to the natural variability in the thickness of the meat, the cooking instructions provided are a base guide. For thicker joints, additional cooking time may be required. Remove roasting joint from the oven, transfer to a warm place and allow to rest for 10 minutes. Ensure that the meat surface is properly cooked and sealed to kill any bacteria, even if the middle of the meat is still pink. Do not reheat once cooled. To carve, secure joint with a carving fork and make an incision down the back of the joint as close to the bone as possible; carve until the knife touches the bottom plate bone; turn the knife 90° and slice along the bottom plate bone until the knife comes out at the tail end. The joint can now be lifted away from the bone. Prior to carving, excess fat and gristle from the back top quarter of the joint can be removed.