Best beef roast cuts
Beef rib eye is a favourite roasting beef cut. It delivers mouth-watering, juicy roast every time.
Roasted beef rib eye seasoned with Italian herbs
Roasted beef rib eye seasoned with thyme and sage leaves
Beef blade roasts are an economical and tasty way to feed a crowd and any leftovers are great for lunches.
Roast Beef with balsamic onions and a red wine juice
Roast beef with mustard and thyme
Beef sirloin/porterhouse roasts are big on beefy flavour and rich in texture. They’re very juicy too.
Sirloin roast with peppercorns and garlic
Beef eye fillet/tenderloin is a very tender beef roast. They’re mild in flavour and deliciously juicy.
Spinach and feta rolled beef fillet roast
Beef fillet with a red wine jus and crisp parsnip
- Ask your butcher to tie your beef roast cut if he thinks it needs it. You’ll find most don’t need to be, though some like beef fillet benefit from it. Tying the beef gives it a compact shape, which helps it cook evenly.
- If you want to tie your own go to the How and when to tie meat page of this site
- A large beef roast will keep in the fridge for 2-3 days and frozen for 4-6 months.