This aged, hand tied roasting joint is an old fashioned beef cut which is popular with the discerning customer. Located next to the Rump and with its coarser texture it gives you a unique flavoursome taste.

Butchers Tip

Remember to let the meat come to room temperature before you cook it and don’t forget to rest the meat before carving. This allows the meat fibres, (which contract in the oven) to relax again, so the meat will be more tender.