{"title":"Grass-Fed Beef Roasting Joints - Dry-Aged for Flavour","description":"\u003cp\u003eRoasting 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.\u003c\/p\u003e\n\u003cp\u003eWith 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.\u003c\/p\u003e\n\u003cp\u003eAll 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.\u003c\/p\u003e","products":[{"product_id":"beef-fillet-centre-cut","title":"Centre Cut Fillet of Beef","description":"\u003cp\u003e\u003cstrong\u003eThe Finest Cut for Exceptional Flavour \u0026amp; Tenderness\u003cbr\u003e\u003c\/strong\u003eThe centre cut of the fillet, also known as the barrel fillet, is the most premium and uniform section of this prized cut. Exceptionally tender with a delicate, buttery texture, it’s ideal for slicing into \u003ca href=\"https:\/\/swaledale.co.uk\/products\/fillet-steak\"\u003efillet steaks\u003c\/a\u003e - perfect if you're entertaining - or roasting whole for an elegant centrepiece. Alternatively, serve carpaccio-style to showcase the rich, complex flavour of our grass-fed, heritage breed beef. Expertly butchered to order, this centre cut fillet delivers outstanding tenderness and depth of flavour, making it a versatile choice for any special occasion.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExpertly Dry-Aged for Depth of Flavour\u003cbr\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003eAt Swaledale, our Centre Cut Fillet of Beef undergoes a careful dry-ageing process to enhance both flavour and texture. Unlike many butchers who remove fillets fresh, we dry-age ours, allowing the meat to develop a deeper, more concentrated taste while maintaining its natural tenderness.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDry-ageing is a technique with many variables, including fridge settings, humidity levels, and airflow. The timing of when we remove each fillet depends on these factors and how quickly they are drying. This precise approach ensures that our fillets retain their signature succulence while benefiting from the superior flavour that dry-ageing imparts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChef Val Reflects on the Beef Wellington\u003cbr\u003e\u003c\/strong\u003e\"A fine piece of meat indeed, and often considered the ultimate luxury. I’ll visit it from time to time, despite my preference for \u003ca href=\"https:\/\/swaledale.co.uk\/collections\/artisan-whole-carcass-steaks\"\u003ewhole-carcass artisan steaks\u003c\/a\u003e that have worked harder over their lifetime and carry more fat. While the fillet is supremely tender when cooked to medium-rare, it doesn’t fare well when taken much further.\u003c\/p\u003e\n\u003cp\u003eThe Beef Wellington is the obvious go-to. However, I’ve encountered a few where the pancake layer has been omitted - a lazy mistake that only leads to soggy collapse and inevitable gloom. That said, the Wellington can certainly be remixed. I prefer using ceps rather than commercial chestnut mushrooms, sometimes mixing them with brandy-soaked prunes and toasted walnuts for added depth. Whatever the combination, it remains an undeniably delicious treat when done properly.\u003c\/p\u003e\n\u003cp\u003eFor something lighter, I like to sear the fillet hard, then gently steam it with vermouth, butter, chanterelles, and quarters of gem lettuce - a more delicate affair.\u003c\/p\u003e\n\u003cp\u003eRoasted whole and carved, fillet pairs beautifully with triumphant sauces, such as a classic green peppercorn or saupiquet sauce. Alternatively, an intense jus, enhanced with Worcestershire sauce, baby capers, and chopped pickled walnuts, makes for a deeply satisfying accompaniment.\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34421260025988,"sku":"10015-0700-O-N-R","price":62.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Beef-Fillet-Centre-Cut2.jpg?v=1635778659"},{"product_id":"sirloin-roast-rolled","title":"Rolled Sirloin of Beef Roast","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eRolled Sirloin of Beef, The King of Roasting Joints\u003cbr\u003e\u003c\/b\u003eRolled sirloin of beef is rightfully hailed as the king of roasting joints. Cut from the saddle of the carcass, between the rump and fore-rib, this classic joint is a staple of the Sunday roast and a show-stopping centrepiece for any special occasion.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eAt Swaledale, we take this exceptional cut a step further. Our traditional dry-ageing process improves tenderness and deepens the beef’s naturally rich flavour, resulting in a roasting joint with real depth and character.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eWith its generous marbling and succulent texture, rolled sirloin delivers on both flavour and presentation, making it an outstanding choice for those seeking properly reared heritage breed beef. For those who prefer the bone left in, we also offer \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/sirloin-roast-bone-in\"\u003e\u003cspan class=\"s1\"\u003eBone-In Sirloin Roast\u003c\/span\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInspiration by Chef Val Warner\u003c\/strong\u003e\u003cbr\u003e\"Tidying up the space of the more expansive unrolled sirloin and this prime joint makes for a very delicious and tender roast, the unrolled version more suited to when cooking over charcoal.\u003c\/p\u003e\n\u003cp\u003eThis is a joint one would be wise to serve medium-rare in the middle so probably a good idea to take it out of the oven at 50-51°C (core temperature) and resting well before carving, remembering the temperature will rise during the rest, the cooking continuing.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eOnce roasted, with the fat covered in thyme, rosemary, black pepper, and sea salt, I enjoy slices of this beef roasting joint served with a delicious porcini and vermouth sauce made with beef stock and finished with cream.\u003c\/p\u003e\n\u003cp\u003eAnother favourite is watercress sauce, the cress blitzed fresh at high speed with the stock and juices and then passed through a fine sieve before \u003cem\u003ecrème fraîche\u003c\/em\u003e is stirred. A vivid green and the watercress and rare beef are a match made in heaven.\u003c\/p\u003e\n\u003cp\u003eGreen and luxurious and creamed spinach is a winner with such beef, French fries or well sautéed potatoes on the side.\"\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003e⭐⭐ great taste® 2025 Judges' Comments\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\"\u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003eThis is a really good looking joint of meat with a lovely thick layer of creamy coloured fat and good marbling. The beef is intense, nutty and sweet and the fat was delicious, even on its own. It is a really good piece of beef. Well done\u003c\/p\u003e\n\u003cp\u003eThis rolled sirloin really looked the part. There was a good layer of fat which it had taken up a good colour during cooking. The meat was succulent and had a wonderful depth of earthy flavour ... one of the best we have ever tasted.\u003c\/p\u003e\n\u003cp\u003eThis juicy looking, well presented beef joint has excellent marbling and a good covering of fat with an enticing savoury beef aroma. The flesh is soft and succulent and the fat buttery. The flavour of the fat is stunning – rich with umami notes that follow onto the flesh which is rich with beef savoury notes. This sings of an animal that has lived a great life to produce great marbled flesh. The hanging process is well judged in humidity and temperature to help intensify all the delicious natural beef flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis is a wonderful looking joint and you can see the succulence oozing from it. The fat is crisp outside and tastes incredible. The meat is tender and juicy and full of flavour. This is a king amongst joints ... it has to be worthy of our highest accolade.\"\u003c\/span\u003e\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"800g","offer_id":34421260419204,"sku":"11005-0800-O-N-R","price":37.5,"currency_code":"GBP","in_stock":true},{"title":"1.4 kg","offer_id":34421260451972,"sku":"11005-1400-O-N-R","price":65.5,"currency_code":"GBP","in_stock":true},{"title":"2 kg","offer_id":34421260484740,"sku":"11005-2000-O-N-R","price":93.75,"currency_code":"GBP","in_stock":true},{"title":"2.6 kg","offer_id":34421260517508,"sku":"11005-2600-O-N-R","price":122.0,"currency_code":"GBP","in_stock":true},{"title":"3.2 kg","offer_id":39784396718212,"sku":"11005-3200-O-N-R","price":150.0,"currency_code":"GBP","in_stock":true},{"title":"3.8 kg","offer_id":39784398094468,"sku":"11005-3800-O-N-R","price":169.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Sirloin-Roast-Rolled.jpg?v=1687975443"},{"product_id":"sirloin-roast-bone-in","title":"Bone-In Sirloin Roast","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eA Proper Roasting Joint with the Bone Left In for Flavour\u003cbr\u003e\u003c\/b\u003eCut from the wing-rib end of the sirloin, next to the fore-rib, this bone-in sirloin roast is left on the bone for good reason: it helps protect the meat during cooking and adds extra flavour to the finished joint. The result is a roast with real depth, excellent succulence and all the qualities you want from a proper piece of roast beef.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eSourced from slow-grown cattle reared on pasture and carefully dry-aged by our butchers, this is a roasting joint with both character and tenderness. The natural marbling and the presence of the bone work together to produce beef with rich flavour, a full texture and a beautifully juicy finish.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eA true standout among beef roasting joints, our bone-in sirloin roast is particularly well suited to Sunday lunch, entertaining and larger celebratory meals where the carving matters as much as the eating. For those who prefer a boneless joint, we also offer \u003ca href=\"https:\/\/swaledale.co.uk\/products\/sirloin-roast-rolled\"\u003e\u003cspan class=\"s1\"\u003eRolled Sirloin of Beef Roast\u003c\/span\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eInspiration from Chef George Ryle\u003cbr\u003e\u003c\/b\u003e\"The Bone-In Sirloin Roast is a stunning choice for roasting, with one side boasting a generous fat covering and the other protected by the bone. This natural insulation shields the meat from the oven’s direct heat, ensuring a juicy, tender finish with real depth of flavour.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eTo get the best from a bone-in sirloin roast, aim for an internal temperature slightly below your target doneness, around 48°C for medium-rare, then allow it to rest generously. The bones retain heat, which continues to move through the meat as it rests, improving both juiciness and tenderness. For those who like their beef properly succulent, taking the joint from the oven a little earlier is the key.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eThis heritage breed roasting joint is expertly chined for easier carving, making it an ideal centrepiece for a traditional Sunday roast or a special occasion. If you are planning a celebratory winter feast, try it with Jerusalem artichokes, shallots, crispy bone marrow and cavolo nero; the bone marrow nuggets are a particularly indulgent addition.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eA cut of beef like this often calls for potatoes, so it would be a fine occasion to make Pommes Anna, all crisp, buttery layers and deep golden edges. It would also sit beautifully with a bowl of creamed spinach on the side, lifted with a little nutmeg.\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInspired by Chef Val Warner\u003cbr\u003e\u003c\/strong\u003e\u003cspan style=\"font-weight: 400;\"\u003e\"A most delicious and favourite cut, as a \u003ca href=\"https:\/\/swaledale.co.uk\/products\/sirloin-steak\"\u003esirloin steak\u003c\/a\u003e it's a joy due to its flavoursome meat and tasty fat content. Being on the bone is an additional treat, as there is more of it, and the bonus of a good gnawing session at the end.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003eFlavour the meat with a healthy seasoning of rosemary and thyme salt. Sear the meat well and then roast at 160\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e°C (f\u003c\/span\u003ean) and rest for a good 20-minutes. The internal temperature when removed from the oven should be 53\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e°C\u003c\/span\u003e.\u003cbr\u003e\u003cbr\u003eOnce rested, return the juices on the board to the oven tray, drained of fat but with roasting juices retained. Put onto the hob and bring to a simmer, scratching the brown residue in the tray into the liquid, add a clove of raw garlic simply sliced in half. Add a glass of madeira and a good splash of sherry vinegar. A little blob of red miso paste can also be delicious if added to the sauce. When reduced to an intense juice (don't go too syrupy), serve on the sliced meat.\u003cbr\u003e\u003cbr\u003eI love Bone-In Sirloin Roast with boiled, drained and squashed Jerusalem artichokes, \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003esautéed\u003c\/span\u003e in butter until crisp on both sides.\u003cbr\u003e\u003cbr\u003eSear the seasoned beef as above and then pot roast in a dutch oven with some pre-sautéed ceps and chanterelles, shallots and garlic. Add white vermouth or madeira before putting on the lid and roasting until the internal temp of the meat is 53\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e°C\u003c\/span\u003e. Rest the meat and finish the sauce on the top with a little cold butter and parsley whisked in.\u003cbr\u003e\u003cbr\u003eAn epic accompaniment is a smooth pur\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eé\u003c\/span\u003ee of two thirds celeriac to one third Bramley apple. Beat in cream, butter and olive oil, and add plenty of salt. The pur\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eé\u003c\/span\u003ee wants to migrate a little when spooned onto the plate but not be soupy. Finish with a few toasted walnuts that go very well with the beef and mushrooms.\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"1.4 kg","offer_id":34421260615812,"sku":"11005-1400-B-N-R","price":56.5,"currency_code":"GBP","in_stock":true},{"title":"2 kg","offer_id":34421260648580,"sku":"11005-2000-B-N-R","price":80.75,"currency_code":"GBP","in_stock":true},{"title":"2.6 kg","offer_id":34421260681348,"sku":"11005-2600-B-N-R","price":104.95,"currency_code":"GBP","in_stock":true},{"title":"3.2 kg","offer_id":39784393670788,"sku":"11005-3200-B-N-R","price":129.0,"currency_code":"GBP","in_stock":true},{"title":"3.8 kg","offer_id":39784394293380,"sku":"11005-3800-B-N-R","price":153.25,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Sirloin-Roast-Bone-In_5f95d03c-9362-444e-8e66-c8f6ef00a5a6.jpg?v=1687975208"},{"product_id":"rib-of-beef","title":"Rib of Beef","description":"\u003cp data-start=\"183\" data-end=\"244\"\u003e\u003cstrong\u003eRoast Rib of Beef — Dry-Aged Yorkshire Beef at Its Best\u003cbr\u003e\u003c\/strong\u003eRoast Rib of Beef is an iconic roasting joint, prized for its depth of flavour and marbled texture. Our team of specialist butchers cut this joint from the fore-rib of the beast, trimming and removing the chine bone so it’s ready to roast and easy to carve.\u003c\/p\u003e\n\u003cp data-start=\"507\" data-end=\"714\"\u003eAll of our beef comes from native-breed cattle that roam freely across the Yorkshire Dales, grazing on lush grass, wild flowers, herbs and berries. The result is beef of exceptional quality and provenance.\u003c\/p\u003e\n\u003cp data-start=\"716\" data-end=\"1005\"\u003eEach Rib of Beef is dry-aged in our Himalayan salt chamber to intensify its natural flavour and tenderise the texture. Combined with expert seam butchery and a generous layer of grass-fed fat that bastes the joint as it cooks, the result is a truly sensational centrepiece for any roast.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cmeta charset=\"utf-8\"\u003eAlso available as \u003ca href=\"https:\/\/swaledale.co.uk\/products\/trimmed-rib-of-beef\"\u003e\u003cstrong data-start=\"130\" data-end=\"153\"\u003eTrimmed Rib of Beef\u003c\/strong\u003e\u003c\/a\u003e.\u003cbr\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp data-end=\"123\" data-start=\"92\"\u003e\u003cstrong\u003eChef George Ryle Inspires\u003cbr\u003e\u003c\/strong\u003e“Roasting really is the only way to cook this beautiful joint of meat. Because of its size, you’re best off roasting it slowly to a blushing pink, somewhere between medium and medium-rare depending on your preference.\u003c\/p\u003e\n\u003cp data-end=\"542\" data-start=\"346\"\u003eThe often-overlooked secrets to success are simple: take the joint out early to let it come up to room temperature before cooking, and allow at least an hour for the meat to rest after roasting.\u003c\/p\u003e\n\u003cp data-end=\"936\" data-start=\"544\"\u003eOf course, the classic roast beef accompaniments are hard to beat; potatoes roasted in beef fat, sweet roasted onions, and a punchy horseradish cream. But if you want to treat yourself, try our recipe for \u003ca href=\"https:\/\/journal.swaledale.co.uk\/recipes\/roast-rib-of-beef-with-baked-onions\/\"\u003e\u003cstrong\u003eRoast Rib of Beef with Parmesan Cream Baked Onions\u003c\/strong\u003e\u003c\/a\u003e. Or perhaps it’s the moment for that timeless comfort, gratin dauphinoise. Sometimes you just can’t beat the classics.”\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003eChef Valentine Warner on Cooking Rib of Beef\u003cbr\u003e\u003c\/strong\u003e\"A rib of beef is a grand treat for any Sunday lunch. I tend to season the fat and meat with dried rosemary and black pepper, heavy salt, perhaps with the finely grated zest of a lemon. When putting the beef in the oven, include a whole onion slashed down the sides, as its leakings will help make a better gravy when that time comes.\u003c\/p\u003e\n\u003cp data-start=\"613\" data-end=\"929\"\u003eChances are, however, that those gathered around will all prefer a different doneness, as medium-rare is not to everyone’s liking. For me though, when the core temperature reads 52°C on the thermometer, that is when I’d be inclined to remove it from the oven and give it a good long rest (no less than 20 minutes).\u003c\/p\u003e\n\u003cp data-start=\"931\" data-end=\"1848\"\u003eMy go-to gravy is to pour off most of the fat from the tray (please keep it for fried dripping toast — most excellent with \u003ca href=\"https:\/\/swaledale.co.uk\/products\/minced-beef\"\u003eminced beef\u003c\/a\u003e and carrots on top) and then fry a couple of cloves of garlic with some thyme in the fat. By the way, I put the roasting tray straight over the hob. Leave the roasted onion in the tray whilst making the sauce. Then add a good spoon of tomato purée to the caramelised juices sticking to the base that you have lifted with a scratch from the spoon. Whilst stock will always produce a meatier, richer sauce, it is not necessary. Simply add a good slug of sherry vinegar, then three quarters of a bottle of red wine and a good slug of additional sherry, Madeira or Marsala. Reduce this and season well, remembering that the gathered juice from the resting meat should be added. Flouring the fat is an option, but I find this produces a rather old-school and unnecessarily thick gravy.\u003c\/p\u003e\n\u003cp data-start=\"1850\" data-end=\"2041\"\u003eMushrooms such as rehydrated ceps (porcini) can add a wonderful extra layer to the sauce. Once the mushrooms have been browned, add the mushroom water with the wine etc. and then reduce it.\u003c\/p\u003e\n\u003cp data-start=\"2043\" data-end=\"2351\"\u003eIf tired of roast potatoes, then cube the potatoes to a medium dice and parboil. Drain and fry them in a mix of beef fat and olive oil until crispy. Toss them up with a lot of finely chopped raw garlic, plenty of finely chopped parsley and salt. Tip them in a mountain onto a plate and serve with the beef.\u003c\/p\u003e\n\u003cp data-start=\"2353\" data-end=\"2456\"\u003eCold roast beef is epic on rye bread with butter, hot mustard, horseradish cream, gherkins and dill.”\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"2.5 kg","offer_id":34421260746884,"sku":"11002-2500-B-N-R","price":102.5,"currency_code":"GBP","in_stock":true},{"title":"3.75 kg","offer_id":34421260779652,"sku":"11002-3750-B-N-R","price":153.75,"currency_code":"GBP","in_stock":true},{"title":"5 kg","offer_id":34421260812420,"sku":"11002-5000-B-N-R","price":205.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Rib-of-Beef5.jpg?v=1687975060"},{"product_id":"ribeye-roast","title":"Ribeye of Beef Roast","description":"\u003cp data-start=\"28\" data-end=\"100\"\u003e\u003cstrong\u003eA Richly Marbled Heritage Breed Joint for the Perfect Sunday Roast\u003cbr\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003eCut from the fore-rib by our expert butchers, this is a whole ribeye, boned, rolled and ready for the oven. With generous marbling and a good layer of natural fat, our Ribeye of Beef Roast is prized for its succulence and depth of flavour. When roasted slowly at a low temperature, the fat bastes the meat beautifully, producing a tender, evenly cooked joint with a rich, savoury crust.\u003c\/p\u003e\n\u003cp data-start=\"496\" data-end=\"934\"\u003eOur ribeye comes from heritage breed cattle raised on independent farms across the Yorkshire Dales, where they graze freely on lush pasture and grow slowly to maturity. This traditional approach, combined with careful dry ageing on the bone for over 28 days, gives the meat its distinctive character and umami depth, \u003cmeta charset=\"utf-8\"\u003ethe kind of beef that makes a roast dinner truly special and a fine example of Yorkshire’s heritage breed beef.\u003c\/p\u003e\n\u003cp data-start=\"936\" data-end=\"1602\"\u003eTake a little time over the accompaniments and you’ll be rewarded. Serve the ribeye with layered confit potatoes, pressed overnight and fried until crisp, alongside a classic \u003cem data-start=\"1111\" data-end=\"1133\"\u003esalsa al dragoncello\u003c\/em\u003e made with tarragon, sourdough, red wine vinegar, garlic and olive oil. This Florentine sauce carries a subtle aniseed flavour that pairs beautifully with roast beef. Alternatively, roast new season onions and garlic in a little beef dripping with sage and white wine, setting the ribeye on top to cook and rest in the aromatic juices. Finish with roast Jersey Royals or pink fir potatoes tossed with salt, olive oil, garlic and rosemary for a timeless, hearty roast.\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"800g","offer_id":39252453032068,"sku":"11029-0800-O-N-R","price":38.75,"currency_code":"GBP","in_stock":true},{"title":"1.4 kg","offer_id":34421260845188,"sku":"11029-1400-O-N-R","price":67.75,"currency_code":"GBP","in_stock":true},{"title":"2 kg","offer_id":34421260877956,"sku":"11029-2000-O-N-R","price":96.75,"currency_code":"GBP","in_stock":true},{"title":"2.6 kg","offer_id":34421260910724,"sku":"11029-2600-O-N-R","price":125.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Ribeye-of-Beef-Roast_e22356a4-4dcd-4957-9ab8-1140fb963091.jpg?v=1632496873"},{"product_id":"beef-rump-roast","title":"Beef Rump Roast","description":"\u003cp\u003e\u003cstrong\u003eRichly Flavoured Rump Roast, Boned and Rolled for Easy Cooking\u003c\/strong\u003e\u003cbr\u003eCut from the hindquarter where the loin meets the leg, the Rump of Beef Roast delivers exceptional flavour, a good covering of fat, and a satisfying texture. This heritage breed beef is grass-fed, slow-grown on the lush pastures of the Yorkshire Dales, then dry-aged and expertly butchered — boned, rolled, and ready for roasting.\u003c\/p\u003e\n\u003cp\u003eLess expensive than prime cuts but no less rewarding, rump offers excellent value and depth of flavour. It responds best to a straightforward approach: season generously, roast with care, and rest well to enjoy beef at its best.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions from Chef George Ryle\u003c\/strong\u003e\u003cbr\u003e“In the summer months, serve your rump roast with a salad of fresh peppery leaves, shallot rings doused in a sweet vinegar and plenty of finely grated Parmesan, a little olive oil and lemon juice to dress. Or maybe a salad of tomatoes, oregano and several of the best anchovies you can lay your hands on.\u003c\/p\u003e\n\u003cp\u003eIf cooking in the winter months, then why not bust out one of the greatest potato dishes of all time, \u003cem\u003egratin dauphinoise\u003c\/em\u003e. Be brave with the level of garlic you infuse into the cream, the more the better, and use really great \u003cem\u003eGruyère\u003c\/em\u003e! Or, perhaps, potatoes, shallots and radicchio roasted with plenty of garlic, olive oil and picked thyme.\u003c\/p\u003e\n\u003cp\u003eHowever you serve it, rump will always be a deserving centrepiece at any table.”\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInspiration from Chef Val Warner\u003c\/strong\u003e\u003cbr\u003e“For the perfect roast remove your Beef Rump Roast from the oven when an internal reading gives you 53°C. Let it rest well.\u003c\/p\u003e\n\u003cp\u003eRump is a good value cut but lacking in fat so be careful with the roasting. I like to pot roast it once browned with a little white wine and mushrooms and maybe some braised lettuce such as gem added near the end.\u003c\/p\u003e\n\u003cp\u003eA favourite is to slice it once rested and eat with a luxurious potato salad containing lots of homemade mayonnaise, capers, raw shallot, grated hard boiled egg, lemon zest, tarragon, parsley, dill, little cubes of salted cucumber and black pepper.\u003c\/p\u003e\n\u003cp\u003eIt makes for a very good sandwich using buttered slices of rye bread (hopefully containing caraway seeds) and filled with the rump, sliced gherkins, mustard, dill and lots of zingy horseradish sauce.”\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e⭐⭐⭐ great taste® 2025 Judges' Comments\u003cbr\u003e\u003c\/strong\u003e\"This handsome hunk of meat, with good colouring, glistens from the moisture. The texture on carving is soft and giving, and the aroma is full and savoury with a slightly metallic tang. In the mouth there is the initial chew against a yielding meat, full of juicy flavour that bursts onto the palate and utterly delights. The fat is melt-in-the-mouth, and the huge beefy notes are sweet and mineral – and that juice! An astonishing piece of meat, profoundly delicious and an absolute treat.\u003c\/p\u003e\n\u003cp\u003eThis is a beautifully prepared and well roasted joint. It has very appealing beefy aromas, carves readily and is tender on the palate. There is lots of flavour in the fat and a clean medium length of flavour. Some wondered if it could have been hung longer for yet more depth and length of flavour.\u003c\/p\u003e\n\u003cp\u003eThis impressive joint has delicious meaty aromas, and the meat is succulent and juicy with hints of marmite. The fat is tasty and juicy and in good proportion with the meat. A very well presented joint of meat!\u003c\/p\u003e\n\u003cp\u003eThis rump has a generous layer of fat that is both juicy and flavoursome. The meat is very tender, moist and succulent and the texture is open, almost melt-in-the-mouth, with a slight chew, easily yielding. There are grassy notes in the flavour along with the rich beefy notes. It is delightful, a reflection on a beautifully-reared animal.\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"800g","offer_id":34421261009028,"sku":"11013-0800-O-N-R","price":30.75,"currency_code":"GBP","in_stock":true},{"title":"1.4 kg","offer_id":34421261041796,"sku":"11013-1400-O-N-R","price":53.75,"currency_code":"GBP","in_stock":true},{"title":"2 kg","offer_id":34421261074564,"sku":"11013-2000-O-N-R","price":76.75,"currency_code":"GBP","in_stock":true},{"title":"2.6 kg","offer_id":34421261107332,"sku":"11013-2600-O-N-R","price":99.75,"currency_code":"GBP","in_stock":true},{"title":"3.2 kg","offer_id":39784382627972,"sku":"11013-3200-O-N-R","price":122.5,"currency_code":"GBP","in_stock":true},{"title":"3.8 kg","offer_id":39784383217796,"sku":"11013-3800-O-N-R","price":145.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Beef-Rump-Roast21.jpg?v=1759537129"},{"product_id":"topside-of-beef","title":"Topside of Beef","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAffordable, Flavourful and Perfect for Roasting\u003cbr\u003e\u003c\/strong\u003eCut from the hindquarter, Topside is a fantastic example of how whole carcass butchery can deliver exceptional, nutrient-rich beef at an affordable price. Dry-aged for at least 28-days in our Himalayan salt chamber, the natural flavours of Topside are intensified, and the texture is beautifully tenderised.\u003c\/p\u003e\n\u003cp\u003eThe marbling in our grass-fed beef not only enhances the flavour of Topside but also helps keep it moist and succulent as it cooks. This versatile cut is perfect whether roasted as a whole joint, slow-cooked until fall-apart tender, or enjoyed as a cold cut the next day. Our Topside of beef is always a crowd-pleaser.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eChef Valentine Warner on Topside\u003cbr\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\"Known as the poor man’s \u003ca href=\"https:\/\/swaledale.co.uk\/products\/sirloin-roast-rolled\"\u003esirloin\u003c\/a\u003e - and such a joint should not be dismissed - it certainly makes for an affordable and very tasty roast, the meat being particularly flavourful from its lifetime of work. Whilst I most enjoy my meat cooked to medium-rare, this is a joint best cooked to medium, as it cannot be denied that it delivers slightly tougher meat. Tender rare is toothsome, but tougher rare is better cooked that little longer. When roasting, I would advocate that it be sliced thinly.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"947\" data-start=\"737\"\u003eTo reiterate, this joint is certainly good for roasting, delivering a fabulous family lunch - but it should definitely be considered for a pot roast too, cooked for a longer period so that the meat pulls apart.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"1175\" data-start=\"949\"\u003eWine with roots and maybe a little pearl barley would be a good way to go - as would red wine with tomatoes, basil and anchovies, and eaten with a wet and cheesy polenta. The leftovers can be broken down into a \u003cem\u003eragù\u003c\/em\u003e for pasta.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"1388\" data-start=\"1177\"\u003eSimmered in a broth with mushrooms such as ceps or yellow legs and then broken up and served in the bowl with all the sum parts and liquor - this would be equally pleasing for its lightness and restorative feel.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"1636\" data-start=\"1390\"\u003eCubed into large bits and cooked in sumo wrestler’s stew (\u003cem data-end=\"1461\" data-start=\"1448\"\u003echanko nabe\u003c\/em\u003e) or hotpot-style, and served from the pot with perhaps squash and shiitake mushrooms and onion, all nestled amongst udon noodles - and this would be a fabulous winter serve.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"1794\" data-start=\"1638\"\u003eAnd remember the joys of a cold roast beef sandwich, weaponised with horseradish, mustard and gherkins, and with a luxurious excess of butter on the bread.\"\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eGreat Taste® Judges’ Comments (2022)\u003c\/strong\u003e\u003cbr\u003e\"A nicely presented joint, of even thickness. It has caramelised well on the outside. The flavour is gentle, with some sweetness and a little savouriness, alongside a pleasing absence of sourness. The tenderness impresses. Sound and, without doubt, great value. Cuts easily on the knife, very good beefy flavour.\"\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003ePlease note:\u003c\/b\u003e\u003cspan\u003e this product received Great Taste® recognition in 2022. Great Taste® logo usage is subject to a three-year validity period, so this product does not carry a current award badge.\u003c\/span\u003e\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"800g","offer_id":34421261140100,"sku":"11017-0800-O-N-R","price":11.65,"currency_code":"GBP","in_stock":true},{"title":"1.4 kg","offer_id":34421261172868,"sku":"11017-1400-O-N-R","price":20.4,"currency_code":"GBP","in_stock":true},{"title":"2 kg","offer_id":34421261205636,"sku":"11017-2000-O-N-R","price":25.8,"currency_code":"GBP","in_stock":true},{"title":"2.6 kg","offer_id":34421261238404,"sku":"11017-2600-O-N-R","price":37.95,"currency_code":"GBP","in_stock":true},{"title":"3.2 kg","offer_id":39784379056260,"sku":"11017-3200-O-N-R","price":46.75,"currency_code":"GBP","in_stock":true},{"title":"3.8 kg","offer_id":39784379744388,"sku":"11017-3800-O-N-R","price":55.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Topside-of-Beef8.jpg?v=1725368726"},{"product_id":"rolled-brisket","title":"Rolled Beef Brisket","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eInspiration by Chef George Ryle\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\"If you have the time, then this is the perfect candidate for a brine overnight, or perhaps a little longer, followed by a gentle poach in chicken stock. Add some carrots, potatoes, turnips and a \u003cem\u003eMorteau\u003c\/em\u003e sausage, for a take on the French provincial classic \u003cem\u003epot-au-feu\u003c\/em\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eOr, for a different twist, again brine and poach in a little chicken stock and white wine, but this time add white beans, artichokes and plenty of fresh rosemary. A salsa verde, laced with plenty of anchovy, would be the perfect ally for this delicious family feast.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eRolled beef brisket is a cut of great versatility and makes a fantastic centrepiece to a roast dinner. It requires a long, gentle roast and offers a pleasing alternative to the usual medium-rare roasting of \u003c\/span\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/collections\/beef-roasting-joints\"\u003e\u003cspan style=\"font-weight: 400;\"\u003ebeef roasting joints\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e. Some carrots and onions roasted alongside it, in beef dripping, sounds incredibly appealing to me. A red wine gravy, made with roasted \u003c\/span\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/beef-stock-bones\"\u003e\u003cspan style=\"font-weight: 400;\"\u003ebeef bones for broth\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e would also be a sensible addition!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFor something slightly more ambitious, unroll the joint and stuff it with sun-dried tomatoes, fresh garlic and black olives. Re-roll it and pot roast the joint with a couple of glasses of white wine and a few fresh bay leaves. Peel and cube potatoes and cook them in plenty of olive oil, garlic and rosemary for the ideal side dish.\"\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e⭐⭐ \u003c\/span\u003e\u003c\/span\u003egreat taste® 2024 Judges' Comments\u003cbr\u003e\u003c\/strong\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003e\"This is a lovely bit of brisket, full of rich, old-fashioned beefy flavour, with delicious buttery fat. The meat was tender and moist without a hint of dryness, and with a simplicity that speaks for itself.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eThere were delicious wafts coming from this generous joint. It is certainly a crowd-pleaser on appearance - just melted in the mouth.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eThis joint carves well and releases a wonderful Sunday lunch aroma as it is cut. The fabulous, sweet fat is soft and perfect with the meat - the combination is very good. The meat simply falls apart. It is a little sticky and the rich, deeply savoury flavour is packed with umami. Judges could have had a scrap over this! It is well-aged quality meat, and an absolute treat.\"\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"800g","offer_id":34422845997188,"sku":"11028-0800-O-N-R","price":14.5,"currency_code":"GBP","in_stock":true},{"title":"1.4 kg","offer_id":34422846029956,"sku":"11028-1400-O-N-R","price":25.4,"currency_code":"GBP","in_stock":true},{"title":"2 kg","offer_id":34422846062724,"sku":"11028-2000-O-N-R","price":36.25,"currency_code":"GBP","in_stock":true},{"title":"2.6 kg","offer_id":34422846095492,"sku":"11028-2600-O-N-R","price":47.1,"currency_code":"GBP","in_stock":true},{"title":"3.2 kg","offer_id":39784373518468,"sku":"11028-3200-O-N-R","price":58.0,"currency_code":"GBP","in_stock":true},{"title":"3.8 kg","offer_id":39784374730884,"sku":"11028-3800-O-N-R","price":68.8,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Rolled-Beef-Brisket5.jpg?v=1759326277"},{"product_id":"beef-silverside","title":"Beef Silverside","description":"\u003cp\u003e\u003cstrong\u003eHeritage Breed Silverside Beef – Traditional Roasting Joint\u003cbr\u003e\u003c\/strong\u003eSilverside of beef is a classic roasting joint, cut from the back leg of the carcass and named for its distinctive silver wall of connective tissue. Often underrated, silverside offers rich flavour, tenderness, and excellent value, making it an ideal choice for a Sunday roast, slow cooking, or braising.\u003cbr\u003e\u003cbr\u003eAt Swaledale, we use only the superior end of the silverside near the rump, often referred to as the ‘corner cut’ or ‘rump corner cut’, ensuring a more tender and flavourful result.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePerfectly Roasted Silverside\u003c\/strong\u003e\u003cbr\u003eSilverside is a well-exercised cut, best slow-roasted to blushing pink for meltingly tender beef. Carve fat side up, across the grain to maximise succulence and tenderness. Serve with classic roast accompaniments such as crispy roast potatoes, Yorkshire puddings, and rich gravy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSilverside for Slow Cooking \u0026amp; Braising\u003c\/strong\u003e\u003cbr\u003eFor a hearty boiled beef dish, braise silverside low and slow with poached carrots, potatoes, turnips, dumplings, and a little of the braising liquor. Serve with a horseradish \u0026amp; apple crème fraîche - simply grate fresh horseradish and apple, season well, and fold through crème fraîche.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCold Roasted Silverside for Summer\u003c\/strong\u003e\u003cbr\u003eFor a lighter summer dish, roast silverside rare, allow it to cool, and slice thinly with a sharp knife. Arrange on a platter, season with sea salt and black pepper, and drizzle with a punchy anchovy dressing. Sprinkle over capers or serve with rocket tossed in lemon juice, extra virgin olive oil, and Parmigiano-Reggiano shavings for a Tuscan-style beef salad - the perfect centrepiece for an alfresco lunch.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy Choose Swaledale Beef Silverside?\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTraditional British roasting joint with rich flavour\u003c\/li\u003e\n\u003cli\u003ePremium corner cut for extra tenderness\u003c\/li\u003e\n\u003cli\u003eIdeal for roasting, slow cooking \u0026amp; braising\u003c\/li\u003e\n\u003cli\u003eHeritage breed beef, naturally reared in Yorkshire\u003c\/li\u003e\n\u003cli\u003eAlways Fresh, Never Frozen®\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003eFor a more compact roasting joint from this part of the leg, see our \u003ca href=\"https:\/\/swaledale.co.uk\/products\/beef-salmon-cut\"\u003eBeef Salmon Cut\u003c\/a\u003e.\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"800g","offer_id":39450245267588,"sku":"11021-0800-O-N-R","price":12.75,"currency_code":"GBP","in_stock":true},{"title":"1.4 kg","offer_id":39450245300356,"sku":"11021-1400-O-N-R","price":22.25,"currency_code":"GBP","in_stock":true},{"title":"2 kg","offer_id":39450245333124,"sku":"11021-2000-O-N-R","price":31.75,"currency_code":"GBP","in_stock":true},{"title":"2.6 kg","offer_id":39450245365892,"sku":"11021-2600-O-N-R","price":41.5,"currency_code":"GBP","in_stock":true},{"title":"3.2 kg","offer_id":39784363622532,"sku":"11021-3200-O-N-R","price":51.0,"currency_code":"GBP","in_stock":true},{"title":"3.8 kg","offer_id":39784366997636,"sku":"11021-3800-O-N-R","price":60.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Beef-Silverside3.jpg?v=1753183390"},{"product_id":"trimmed-rib-of-beef","title":"Trimmed Rib of Beef","description":"\u003cp\u003eRevered by meat connoisseurs and chefs alike, our Trimmed Rib of Beef roasting joint is perhaps the ultimate celebratory centrepiece. Prepared from the prime rib section of the forequarter, trimmed rib of beef is packed with depth of flavour thanks to the high levels of natural marbling, particularly evident in our grass-fed heritage beef* breeds such as Highland, Dexter and Belted Galloway.\u003c\/p\u003e\n\u003cp\u003eVisually stunning due to the French trimmed rib bones extending from the joint, the bone being an important detail, ensuring even cooking and moisture retention, whilst also maximising flavour. The chine bone is removed by our team of expert butchers, to ensure easy carving at the table. Best cooked medium-rare in our opinion.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChef Val Warner inspires:\u003c\/strong\u003e\u003cbr\u003e\"Trimmed Rib of Beef is an almighty treat for guests, and will provide a sensational alternative to your usual Sunday roast.\u003c\/p\u003e\n\u003cp\u003eFor the \u003cem\u003ejus\u003c\/em\u003e: in a very generous amount of olive oil, fry finely chopped garlic and one (finger length) red chilli for a couple of minutes, taking care to stir it constantly. Now add three salted anchovies while continuing to stir until the anchovies collapse. Throw in a few large handfuls of chopped, washed and drained chard, and cook low and slow for an hour with a lid on. You may need to add a little water. Finish with the juice of half a lemon, cooking it for a little longer. Check the seasoning. The end result should be moist but not watery.\u003c\/p\u003e\n\u003cp\u003eRoast a few halved autumn tomatoes, amplifying the sour and sweet with a good passing over of brown sugar and red wine vinegar, plus dried thyme, fennel seeds, salt and pepper. Drizzle with a little olive oil. Roast hard until beginning to whither and faintly burn.\u003c\/p\u003e\n\u003cp\u003eFor the beef joint itself: season with rosemary salt and then brown the outside speedily but well. Trimmed Rib of Beef is easy to roast provided you use a \u003ca href=\"\/products\/meater-plus\"\u003ethermometer\u003c\/a\u003e, as suggested cooking times are just too imprecise a rule to go by. Once the internal temperature of the beef reads 53°C take it out and allow to rest for 20-minutes.\u003c\/p\u003e\n\u003cp\u003ePouring the fat from the tray, finish the remaining jus with a little red wine and a rainy splash of red wine vinegar.\u003c\/p\u003e\n\u003cp\u003eCube your potatoes to a medium dice and boil until semi soft. Fry the potatoes in a generous amount of either duck fat or dripping until very crispy. Toss with salt, and finely chopped raw garlic and parsley.\u003cbr\u003e\u003cbr\u003eA wonderful combination.\"\u003c\/p\u003e\n\u003cp\u003e*\u003cem\u003eAll our beef is heritage breed and raised on independent farms and smallholdings dotted around the wildly beautiful Yorkshire Dales. Slow grown and free to roam on the swath of green hills and valleys; the result is naturally marbled, exceptional tasting beef with an umami taste - rich, dense and flavourful. Our beef fillet is aged on the carcass to intensify its natural grass-fed character. Swaledale Trimmed Rib of Beef is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy. We also sell \u003ca href=\"\/products\/rib-of-beef\"\u003eRib of Beef\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"2.2 kg","offer_id":40653804863620,"sku":"14014-2200-B-N-R","price":92.5,"currency_code":"GBP","in_stock":true},{"title":"3 kg","offer_id":40653814759556,"sku":"14015-3000-B-N-R","price":126.0,"currency_code":"GBP","in_stock":true},{"title":"3.8 kg","offer_id":40653821083780,"sku":"14016-3800-B-N-R","price":159.75,"currency_code":"GBP","in_stock":true},{"title":"4.6 kg","offer_id":40653821935748,"sku":"14017-4600-B-N-R","price":193.25,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Trimmed-Rib-Of-Beef1.jpg?v=1669396683"},{"product_id":"beef-salmon-cut","title":"Beef Salmon Cut","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eA Neat, Flavoursome Roasting Joint from the Silverside\u003cbr\u003e\u003c\/b\u003eThe Salmon Cut derives its name from a supposed resemblance to a salmon, or so the story goes. We’re not entirely convinced, although its neat, uniform shape is certainly a culinary advantage. Prepared from the leg of our heritage breed beef, the Salmon Cut is taken from the silverside and forms a compact, lean roasting joint with excellent flavour and a pleasing, tender texture.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eCompared to commercial beef, our heritage breed cattle produce a slightly smaller joint with natural marbling and a modest fat cover, giving greater depth of flavour while remaining relatively lean. The fat content does not reach the levels found in richer areas of the carcass such as the forequarter rib, so we recommend roasting gently to medium rare to retain moisture and ensure the roast beef remains succulent.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eTreated in this way, the Salmon Cut shines as a hugely flavoursome and economical roasting joint. Its uniform shape makes carving straightforward, producing neat slices with very little wastage.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eRubbed with oil and seasoned well, perhaps with bruised thyme or rosemary, it roasts beautifully and pairs perfectly with classic trimmings – Yorkshire puddings, \u003ca href=\"https:\/\/journal.swaledale.co.uk\/recipes\/side-dishes\/duck-fat-roasted-potatoes\/\"\u003educk fat roast potatoes\u003c\/a\u003e and seasonal greens, alongside a mustard-spiked cauliflower cheese and a jug of rich gravy.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eA gentle pot roast is another excellent option. Cook slowly with onions, smoked bacon lardons, a handful of dried porcini mushrooms, red wine and a little beef or chicken stock. The result is a deeply savoury sauce formed naturally during cooking, crying out for a side of creamy mashed potatoes.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eLeftovers should never be an afterthought. Warm or cold and sliced thinly, the Salmon Cut really comes into its own. Packed into crusty rolls with homemade horseradish, mayonnaise, thinly sliced red onions and peppery salad leaves, it makes what we believe to be the sandwich of kings.\u003cbr\u003e\u003cbr\u003eIf you are looking for a traditional roasting joint from the same part of the leg, see our \u003ca href=\"https:\/\/swaledale.co.uk\/products\/beef-silverside\"\u003e\u003cspan class=\"s1\"\u003eBeef Silverside\u003c\/span\u003e\u003c\/a\u003e.\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":56816314515831,"sku":"11007-1500-B-N-R","price":27.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Salmon-Cut.jpg?v=1772805598"},{"product_id":"top-rump-roast","title":"Top Rump Roast","description":"\u003cp\u003e\u003cstrong\u003eA Lean, Deeply Flavoured Joint with Exceptional Cold-Cut Potential\u003cbr\u003e\u003c\/strong\u003eTop rump is something of a hidden gem. You have almost certainly heard of \u003ca href=\"https:\/\/swaledale.co.uk\/products\/topside-of-beef\"\u003etopside\u003c\/a\u003e and \u003ca href=\"https:\/\/swaledale.co.uk\/products\/beef-silverside\"\u003esilverside\u003c\/a\u003e, and perhaps \u003ca href=\"https:\/\/swaledale.co.uk\/products\/beef-salmon-cut\"\u003ebeef salmon cut\u003c\/a\u003e too, but it is far less likely you will have come across top rump, the fourth major muscle of the hindquarter. That is a shame, because it is one of our favourite roasting joints and, when cooked with care, delivers on every level: deep, beefy flavour, a soft texture and excellent versatility.\u003c\/p\u003e\n\u003cp\u003eSituated between the topside and silverside, top rump is an entirely internal muscle and therefore naturally lean. It is also largely free of heavy sinew, which is why it is equally prized for \u003ca href=\"https:\/\/swaledale.co.uk\/products\/minute-steak\"\u003ebeef minute steaks\u003c\/a\u003e. As a roasting joint, however, its leanness means it benefits from a little added protection. To address this, we tie a piece of aged rib cap fat over each joint. As it cooks, this beautifully flavoured fat bastes the meat, adding richness, moisture and depth, while helping the roast colour and caramelise.\u003c\/p\u003e\n\u003cp\u003eFor us, a low and gentle roast to medium-rare is the best way to treat top rump. Cooked this way, it makes a superb Sunday centrepiece, served with proper beef stock gravy, freshly grated horseradish and classic trimmings. It also lends itself well to a gentle pot roast with root vegetables and red wine, where the slower cooking allows the joint to soften while still retaining its character. A more well-done result is certainly possible, though it will require a very long and careful cook.\u003c\/p\u003e\n\u003cp\u003eThe leftovers are perhaps the best part. Roasted medium-rare and served at room temperature, top rump comes into its own as a cold cut. If you are looking for a joint to anchor a buffet table, or to slice finely for sandwiches, it is hard to think of a better choice. Layered into a proper roast beef sandwich with horseradish mayonnaise, English mustard and whatever else you favour, it is exceptionally good. It is equally at home served more simply, with chips, a sharp chutney, English mustard and a well-dressed salad.\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":56951397646711,"sku":"11008-1500-B-N-R","price":27.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Top-Rump-Roast2.jpg?v=1774885593"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/collections\/collection-beef-roasting-joints.jpg?v=1709558275","url":"https:\/\/swaledale.co.uk\/collections\/beef-roasting-joints\/specials.oembed","provider":"Swaledale Butchers","version":"1.0","type":"link"}