Beef Salmon Cut Size:1kg Joint to produce a mouth-wateringly tasty

to produce a mouth-wateringly tasty pork sausage is pretty damn close to meat magic in our opinion

A natural layer of lovely dense fat ensures a mouth watering succulent chop

so if you like a well done steak it is a good idea to cook it in a pan with butter and baste the steak with the butter until it is cooked through

grilling or barbecuing

Lamb is naturally high in fat so you don't need to rub with oil

Beef Salmon Cut Size:1kg Joint to produce a mouth-wateringly tastySalmon Cut Beef, is cut from a single muscle and similar to silverside it is a great carving joint. Exceptionally lean for a roasting joint, there is minimum waste and full a full on succulent flavour. Lots of the chefs we work with from top gastropubs use these in hot beef sandwiches, as they say it is the best joint for these. Cooking Tips Roast in a medium hot oven 200C gas mark 6 for 20 minutes per 500g, and then let rest for at least 15 20