Choosing a Beef Joint for Roasting
The best beef joint for roasting depends on the cut you want, how you prefer your beef cooked and how many people you are feeding.
Topside is a lean beef joint and a traditional choice for roasting. Eye round is another lean option, while brisket is better suited to longer, slower cooking.
Sirloin roasting joints provide another option for a larger roast.
Fresh Meat Packs also offer rib and other larger beef roasting options, so the range covers different occasions and cooking preferences.
Topside, Silverside and Other Lean Beef Cuts
Topside and silverside are both lean beef cuts, but they are not identical.
Topside is commonly used for roasting and is known for being relatively lean and easy to carve. Silverside is also lean but is generally firmer and can benefit from careful cooking.
Fresh Meat Packs currently lists topside beef joints, but silverside is not currently shown as a standard product in this category. If you are choosing from the current range, we would consider the topside option.
Choosing a Pork Joint for a Sunday Roast
Pork loin is a straightforward choice for a traditional roast and is currently available in several formats within the range.
Pork belly can suit shoppers who prefer a richer cut and is well suited to slower roasting. Pork shoulder is another traditional roasting option when available.
Fresh Meat Packs also offers flavoured pork roasting joints, including a pepper crusted pork roasting joint, giving you an alternative to a plain joint.
What Size Roasting Joint Do I Need?
The amount of meat you need depends on the type of joint, whether it is boneless or bone-in and whether you want leftovers.
As a general guide, around 200 to 250g of boneless meat per adult is a useful starting point. Bone-in joints normally need a larger allowance because part of the weight comes from the bone.
For example, a 1kg boneless beef joint can provide around four portions at 250g each before allowing for cooking loss or leftovers. Always check the individual product listing where a specific serving recommendation is provided.
How Do You Cook a Roasting Joint?
Cooking times vary significantly between cuts, sizes and types of meat, so there is no single cooking time that works for every roasting joint.
For beef, the cooking method depends on the cut and your preferred level of doneness.Pork and poultry need to be cooked thoroughly, while larger or tougher cuts can benefit from slower cooking.
Use the cooking information supplied with the product and a meat thermometer where appropriate. Allowing the meat to rest after cooking can also make it easier to carve.
