30 Day dry aged British beef bone-in sirloin roasting joint with salt and pepper seasoning.On the bone for a superb flavour. Our No. 1 British Dry Aged Bone-in Sirloin of Beef is one of the very best roasting joints, left on the bone for maximum flavour. It's dry aged for a minimum of 30 days, which brings out all the flavour and leaves the meat meltingly tender and juicy. Delicious with crisp, golden roast potatoes, Yorkshire puddings, fresh vegetables and a classic horseradish sauce. All our beef is British and comes from farmers we know and trust, who share our animal welfare values and commitment to sustainable farming. Their cattle are reared on grass, grain and forage.
Suitable for freezing
Waitrose own label
PER 100g
Energy
1443kJ 348kcal
PER 120g
Energy
1732kj 417kcal
21% RI
Fat
33.10 g
High
47% RI
Saturates
13.80 g
High
69% RI
Sugars
<0.5g
Low
<1% RI
Salt
0.72 g
Medium
12% 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
PER 120g
Energy
1443kJ
1732 kJ
Energy
348kcal
417 kcal
Fat
27.6g
33.1 g
Of which Saturates
11.5g
13.8 g
Carbohydrate
0.6g
0.7 g
Of which Sugars
<0.5g
<0.5 g
Fibre
0.5g
0.6 g
Protein
24.0g
28.8 g
Salt
0.60g
0.72 g
Origin Information
from British beef
Oven cook
From Chilled
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. (Time Rare 20 mins per 500g + 20 mins Medium 25 mins per 500g + 25mins Well Done 30 mins per 500g + 30 mins, 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
label-glued
Paper & card
leaflet
Paper & card
box
Card
bag
Plastic - Other
Disclaimer
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