£24.62
These beef roasting joints deliver premium British flavour perfect for Sunday meals. Cooked to perfection, this ASDA beef cut offers tender results every time.
- Features 21 day maturation process ensuring tenderness throughout every piece of meat.
- Produced using Northern Ireland farms that meet strict animal welfare standards daily.
- Ready vacuum packed packaging maintains freshness until you prepare your roast.
- Suitable for freezing before the date mark for convenient meal planning later.
- £24.62
- £24.62
- Unit price
- per
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ASDA
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Description
xNutritional Values
Typical values per 100g (ovenbaked, meat only)
| Typical values | Per 100g | Reference Intake |
|---|---|---|
| Energy kcal | 146 | 7% |
| Energy kJ | 617 | 1% |
| Fat | 3.0g | 4% |
| of which saturates | 1.1g | 5% |
| Carbohydrate | 1.0g | 0% |
| of which sugars | <0.5g | 0% |
| Fibre | <0.5g | - |
| Protein | 29g | 58% |
| Salt | 0.19g | 3% |
Features
Quality Checked Selected and Sourced for Quality and Taste. 21 Day Matured. Farm Quality Assured Northern Ireland.
Storage
Keep refrigerated. Once opened keep refrigerated and consume within 24 hours. Do not exceed the use by date.
Suitable for freezing. Freeze before date mark and consume within 3 months.
Defrost in the fridge and use within 24 hours. Once defrosted do not refreeze.
Safety Warning
WARNING This product contains raw meat. Extra care has been taken to remove bones although some may remain.
Raw undercooked meat may contain harmful bacteria that may cause food poisoning. Always wash hands chopping boards and utensils after contact with raw meat.
Country of Origin
United Kingdom
Preparation and Usage
To seal the joint Oven cook 240C / 475F / Fan 220C / Gas 9.
Then Oven cook 150C / 300F / Fan 130C / Gas 2.
For best results remove joint from fridge for 2 hours prior to cooking.
Remove all packaging. Preheat oven and baking tray. Wash and roughly cut carrots celery and onions and place in the centre of a large baking tray.
Place the joint on top of the vegetables and season the joint with plenty of salt and black pepper and drizzle with 2 tablespoons of vegetable oil or 50g beef dripping.
Top with a rosemary sprig optional. Place in oven for 25 minutes. Remove the joint from oven add 100ml of water to the tray.
Reduce temperature and continue to cook basting joint occasionally during cooking. Remove from oven cover loosely with foil and rest for at least 30 minutes before carving.
This helps the muscles to relax making carving easier and the meat more tender and juicy.
Then remove netting. For best results carve thinly and drizzle over juices in roasting tray or use juices to make a gravy.
Always use a sharp knife and carve across the grain of the meat for optimum tenderness.
Cooking Times
Topside Toprump Rump Rare: 23 minutes per 500g plus 23 minutes.
Medium: 27 minutes per 500g plus 27 minutes.
Well Done: 40 minutes per 500g plus 40 minutes.
Silverside Rare: 18 minutes per 500g plus 18 minutes.
Medium: 30 minutes per 500g plus 30 minutes.
Well Done: 40 minutes per 500g plus 40 minutes.
