Description
- Matured for a minimum of 21 days
- Hand trimmed by master butchers
- Cut from hind quarter inner muscle
- Naturally lean and tender
- Succulent and mouth-watering
- Juices add depth of flavour to gravy
- Cook to medium rare
- Slice thinly
- Add juices to make gravy
- Drizzle and enjoy
Anonymous –
“Very tender and just enough fat for a decent roast joint”…
Anonymous –
“Very dissapointing when I’ve spent to long preparing a Sunday dinner and the beef is inedible”…
Anonymous –
“Very tough and chewy even at half price wouldnt buy again”…
Anonymous –
“This is the second of these joints I have bought and both have been exemplary”…