Succulent beef, dry aged to melting tenderness and left on the bone for exceptional flavour. A truly indulgent centerpiece for a feast.
Waitrose beef is sourced from a carefully chosen group of British farmers. We have worked exclusively with many of our farmers for more than 10 years, so they understand and share our values and are committed to our high standards of quality, food safety and animal welfare.
Requires cooking
Suitable for freezing
Waitrose own label
per 100g
Energy
1443kJ 348kcal
PER 100g
Energy
1443kj 348kcal
17% RI
Fat
27.60 g
High
39% RI
Saturates
11.50 g
High
58% RI
Sugars
<0.5g
Low
<1% RI
Salt
0.60 g
Medium
10% RI
RI = % of your daily reference intake
INGREDIENTS: British beef (99%), salt, sea salt, black pepper, green pepper, pink peppercorns
Warnings
Remove all packaging and allow to breathe for 10 minutes.. Use separate kitchen utensils and surfaces for raw meat and cooked, or wash between uses.. Wash hands after handling raw meat. Unwrap and dispose of packaging carefully.. All cooking appliances vary. This is a guide only.
. 6-8
Typical values
PER 100g
Energy
1443kJ
1443 kJ
Energy
348kcal
348 kcal
Fat
27.6g
27.6 g
Of which Saturates
11.5g
11.5 g
Carbohydrate
0.6g
0.6 g
Of which Sugars
<0.5g
<0.5 g
Fibre
0.5g
0.5 g
Protein
24.0g
24.0 g
Salt
0.60g
0.60 g
Origin Information
from British beef
United Kingdom
Oven cook
From Chilled
Rare 20 mins per 500g + 20 mins. Medium 25 mins per 500g + 25mins. Well Done 30 mins per 500g + 30 mins. Preheat oven. Place the joint in a roasting tin. Place in the centre of a preheated oven and cook as above. Due to the natural variability in the thickness of the meat, the cooking instructions provided are a base guide. For thicker joints, additional cooking time may be required. Remove roasting joint from the oven, transfer to a warm place and allow to rest for 10 minutes. Ensure that the meat surface is properly cooked and sealed to kill any bacteria, even if the middle of the meat is still pink. Do not reheat once cooled. To carve, secure joint with a carving fork and make an incision down the back of the joint as close to the bone as possible; carve until the knife touches the bottom plate bone; turn the knife 90° and slice along the bottom plate bone until the knife comes out at the tail end. The joint can now be lifted away from the bone. Prior to carving, excess fat and gristle from the back top quarter of the joint can be removed. Cooks Tip: Seal joint for 3-4 minutes in a hot frying pan, turning occasionally. Then cook as above. (Oven: 180°C, Fan: 160°C, Gas: Gas Mark 4)
Cooking instructions
General
Remove all packaging and allow to breathe for 10 minutes. Use separate kitchen utensils and surfaces for raw meat and cooked, or wash between uses. Wash hands after handling raw meat. Unwrap and dispose of packaging carefully. All cooking appliances vary. This is a guide only.
Recycling
Component
Material
Recyclable
bag
Plastic - Other
box
Card
label-glued
Paper & card
Disclaimer
Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.
If you require specific advice on any Waitrose branded product, please contact our Customer Care Team. For all other products, please contact the manufacturer.
This information is supplied for personal use only. It may not be reproduced in any way whatsoever without the prior consent of Waitrose Limited nor without due acknowledgement.
Items from our fresh service counters may be affected by traces of allergens from other products. If you are affected by a food allergy or intolerance, we suggest you select from our prepacked ranges, the packaging of which detail allergen information.
