Beef Roasting Joints

Beef Roasting Joints

Few meals are as satisfying as a properly cooked roast beef. Our roasting joints come from carefully selected cattle raised slowly on grass and prepared by our experienced butchers to ensure exceptional flavour and tenderness.

Each joint is dry aged before cutting, allowing the natural character of the beef to develop fully. Our range includes traditional favourites such as rib of beef, sirloin roasting joints and topside, each suited to different cooking styles and occasions.

Whether you are preparing a Sunday roast, a family gathering or a special celebration meal, our roasting joints provide the quality and flavour that make roast beef such a timeless classic.

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  • Three raw 50 day aged rib eye steaks with visible marbling, resting on crumpled brown butcher paper over a dark wooden surface.
     

    50 Day Dry Aged Beef

    Pasture for Life Highland Shorthorn from our own farm Edinvale, dry aged on the bone for fifty days to bring out a depth of flavour and tenderness most beef never gets the chance to develop.

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    100% grass fed beef

    Raised on grass, clover, herbs and forage. Nothing added, no shortcuts. Our beef has a natural depth of flavour, a meaty texture, and is a reflection of the land it comes from. Better for the cattle, better for the land, better on the plate.

    Farming with nature