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soupdragon

Senior Member
Joined
Feb 22, 2010
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Location
Wallasey
Night and day tastier and more tender, topside/silverside I don't class as roasting joints, I only roast sirloin or rib of beef, don't over cook it use a themometer to get how you like mine came out of the oven at 60c and rested for 30 min.

Best,
London
Hi London

Excellent news. We've never noticed them before, I'm hoping these will be the future. Love roast beef but the stringy bits in the usual cuts are a pain

Cheers. Tom
 
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