Roast New York Strip Loin New York Strip, RoastingAugust 2, 2017 Eye of Round Roast Eye of Round, RoastingAugust 2, 2017 Harris Ranch Prime Rib Roast Prime Rib (Rib Roast), RoastingAugust 2, 2017 10 to 12 lb. Harris Ranch USDA Choice rib roast (boneless or bone-in)More...
There are two distinct cuts of rib roast, distinguished by the part of the ribcage from which they come. The small end, also referred to as the loin end or the prime rib, comes from the back end, toward the animal’s loins. The large end is cut from the section closer to the stee...
A boneless brisket rolled joint has had the bones and internal fat removed, and the outside fat trimmed to a maximum thickness of 8mm. Why choose a Beef Brisket Roast? Beef brisket delivers unrivalled rich flavour - perfect for traditional roasts or creative dishes. Its adaptability makes it ...
Beef, Scotch Beef Whole Fillet, Scotch Beef Whole Rump, Scotch Beef Silverside, Scotch Beef Topside, Scotch Beef Striploin, Scotch Beef Sirloin Roasting Joint, Scotch Beef Boneless Rib of Beef, Scotch Beef Rib Eye Roasting Joint, a Featherblade of Beef, and a spectacular Scotch Beef ...
Carcasses were broken down and consumer sensory samples were fabricated for grilling and roasting. Legs were portioned into individual grill cuts from one side, and a Knuckle roast plus a boneless leg roast (Topside and Outside together) from the alternative side. As such, three different cuts;...
The roast cuts were prepared by trimming fat to approximately 4 mm (where fat was present) and boneless leg roasts (containing Topside and Outside attached to each other) were netted using elastic meat netting. All sensory samples were labeled with a unique identifier, vacuum packed, aged for...