£14.06
This ASDA beef joint offers 21-day matured meat ideal for traditional oven roasting. Enjoy the vacuum-packed freshness when preparing your Sunday lunch.
- Cook to your preference using specific timings for rare or well done cuts.
- Suitable for freezing before the use-by date mark shown on package.
- UK Sourced beef ensures authentic British quality and sustainable farming practices.
- Requires thawing in the fridge for 24 hours prior to cooking.
- £14.06
- £14.06
- Unit price
- per
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ASDA
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Description
xIngredients
Vacuum packed for freshness
Nutritional Values
| Typical values per 100g (ovenbaked, meat only) | Per 100g | RI |
|---|---|---|
| Energy kJ | 617 | 8400 |
| Energy kcal | 146 | 2000 |
| Fat | 3.0g | 70g |
| of which saturates | 1.1g | 20g |
| Carbohydrate | 1.0g | 260g |
| of which sugars | <0.5g | 90g |
| Fibre | <0.5g | |
| Protein | 29g | 50g |
| Salt | 0.19g | 6g |
Features
21 Day Matured. Quality Checked - Selected and Sourced for Quality and Taste
Storage
Keep refrigerated. Once opened, keep refrigerated and consume within 24 hours. Do not exceed the Use By date. This product has been specially sealed for freshness and tenderness. The meat returns to its natural colour within 2 to 3 minutes of opening.
Suitable for freezing. Freeze before date mark shown 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.
Country of Origin
United Kingdom
Cooking Instructions
To Seal the Joint: Oven Roast 240°C / 475ºF / Fan 220°C / Gas 9. Then Oven Roast 150°C / 300ºF / Fan 130°C / Gas 2.
For best results remove the joint from the 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 (30ml) 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 100 ml 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.
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.
Raw/undercooked meat may contain harmful bacteria that may cause food poisoning. Always wash hands, chopping boards and utensils after contact with raw meat. Check product is piping hot before serving. Do not reheat.
