Beginners Guide for Beef Roasting Joints

More and more people are breaking out of their cooking comfort zone and are discovering the benefits of cooking bigger beef joints at home. Be it to host a formal dinner or to revive the traditional family Sunday roast, basic knowledge of how to choose and then cook a beef roast is key to success. We have a range of Scotch Beef roasting joint options available including Scotch Beef Carvery Rib of Beef, Scotch Beef Whole Fillet, Scotch Beef Whole Rump, Scotch Beef Silverside, Scotch Beef Topside, Scotch Beef Striploin, Scotch Beef Sirloin Roasting Joint, Scotch Beef Boneless Rib of Beef, Scotch Beef Rib Eye Roasting Joint, and a spectacular Scotch Beef Chateaubriand. We also have a Beef Brisket Roasting Joint, a Featherblade of Beef, and a South American Picanha Joint.

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But first, the three main questions that arise before the actual cooking:

1. On or off the bone?
2. How much?
3. Which cut to choose?

On or off the Bone

The main benefit of cooking beef on the bone is that it adds flavour and retains moisture during cooking. The bone helps to conduct heat within the meat so that it cooks more evenly and slightly faster and will generally be more succulent.

The disadvantages are more of a practical nature. Bone in joints tend to be bulky and with uneven shape, are more difficult to handle and – most importantly – more difficult to carve.

How much?

How much – is one of the most frequently asked questions. As a simple rule of thumb choose portion sizes for
– boneless joints at 227g/8oz (or even easier to calculate 1/2lb) per person
– bone in joints at 340g/12ox (or 3/4lb) per person.

It is always better to have too much meat than not enough. The roast will be at the centre of the meal, presented on a platter and carved at the table for everyone to see and wet the appetite. Make sure you have enough for second helpings – and that there will be enough tasty leftovers for you the next day.

Which cut to choose?

Our most popular cuts come from the forerib or from the sirloin.
Meat from the forerib is nicely marbled, with a natural layer of fat that will help to keep the meat succulent and with a good beefy flavour.

Meat from the sirloin has less fat and is very tender. Rump and Topside are good, lean and tasty roasting joints that are usually wrapped in a layer of fat to keep the meat tender and moist during roasting. Silverside and Brisket are best for braising and pot roasting.