Grass-Fed Beef Roasting Joints - Dry-Aged for Flavour
Roasting transforms beef roasting joints into something truly special. The exterior browns, crisps, and caramelises to perfection, while the interior becomes tender, juicy, and packed with succulence. This process not only preserves the nutrients within the meat but also develops a depth of flavour that’s rich, complex, and utterly irresistible.
With minimal effort from the chef, a grass-fed beef roast becomes an impressive centrepiece for any occasion, guaranteed to wow your Sunday lunch crowd. Whether it’s a rib of beef for roasting, a sirloin beef joint, or silverside or topside beef, these cuts promise a meal worth gathering for, creating lasting memories around the table. The versatility of leftovers makes roasting both economical and delicious, providing multiple meal options throughout the week.
All our beef roasting joints are sourced from heritage breed beef, reared by small independent farmers in the Yorkshire Dales who work in harmony with nature. Our beef is dry-aged on the bone for over 28 days, a traditional process that enhances flavour, tenderness, and quality. This commitment to sustainable practices ensures that every joint represents the very best of what’s farmed in The Dales.
11 products
Grass-Fed Beef Roasting Joints - Sustainably Sourced and Expertly Butchered
Benefits of Swaledale Butchers
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Always Fresh, Never Frozen®
Orders received before 9am are freshly prepared and shipped via DPD for next-day delivery. We serve the whole of the UK, excluding the Channel Islands, Northern Ireland, and certain areas of Scotland.
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Unparalleled Quality
For over ten years, our meat has been celebrated in Britain’s finest restaurant kitchens. We’re proud to work with native breed farmers and to genuinely support sustainable, traditional farming—values that define Swaledale Butchers."
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Sustainable & Traceable
We partner with select farms and trusted local abattoirs, ensuring high animal welfare standards and complete traceability for all our products.
