Salmon Cut

Description

A Lean & Tender Roasting Joint

Salmon Cut gets its name from its distinctive long, rounded shape and is a traditional cut from the hindquarter of the beef.

It’s naturally lean with a fine texture, making it a great choice when you want a straightforward beef roasting joint that’s easy to carve into neat slices.

Each joint is carefully trimmed and prepared by our butchers, ready for you to roast at home.

Serve it as part of a traditional Sunday dinner with all the trimmings, then make the most of any leftovers – thinly sliced cold beef is excellent for sandwiches and rolls the following day.

Choose Your Joint

500g minimum weight • Serves approximately 2–3
1kg minimum weight • Serves approximately 4–5
2kg minimum weight • Serves approximately 8–10
3kg Occasion Piece • Serves approximately 12–15

As this is a naturally shaped cut, some variation may occur, but your joint will always meet or exceed the minimum weight selected.

Product Information

Product: Salmon Cut Beef
Cut: Boneless hindquarter beef
Preparation: Trimmed and prepared by our butchers
Available Weights: 500g, 1kg or 2kg minimum weight
Serves: Approximately 2–10 depending on size
Supplied: Fresh and raw, ready to cook
Ideal For: Roasting and cold sliced beef

Ingredients & Allergens

Ingredients: Beef (100%)

Allergens: No declarable allergens.

Cooking Suggestion

Remove the beef from the fridge approximately 30–60 minutes before cooking.

Preheat the oven to 220°C / 200°C fan / Gas 7. Season the joint and roast for approximately 20 minutes at the higher temperature to develop a good colour.

Reduce the oven to 180°C / 160°C fan / Gas 4 and continue cooking until the beef reaches your preferred level of doneness.

Salmon Cut is naturally quite lean, so avoid overcooking if you want the beef to remain tender and succulent.

For the most reliable result, use a meat thermometer inserted into the thickest part of the joint.

Once cooked, loosely cover and allow to rest for 15–20 minutes before carving.

Serving Suggestion

Serve with roast potatoes, seasonal vegetables, Yorkshire puddings and plenty of beef gravy.

Any leftovers are excellent served cold, thinly sliced with horseradish or mustard.

Storage & Freezing

Keep refrigerated at 0–5°C and consume by the use-by date shown on the label.

Suitable for home freezing. Freeze on or before the use-by date and defrost thoroughly in the refrigerator.

Larger joints may require 24–48 hours to defrost completely.

Once defrosted, cook within 24 hours and do not refreeze.

Food Safety

This product is raw and should be handled carefully. Wash hands, utensils and surfaces thoroughly after contact with raw meat and keep raw meat separate from cooked and ready-to-eat foods.

As this is a whole cut of beef, it can be served pink in the middle if preferred. Ensure all outside surfaces are thoroughly seared and cooked before serving.