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Salmon Cut of Topside

Lean Roasting joint

Aptly named because of its shape when whole, the Salmon cut is is a lovely lean roasting joint. It is a single muscle joint cut from the side of the silverside. We recommend asking for a pice of beef fat to go on top during the cooking to help maintain the moisture in the meat.

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Weight
Price
Quantity
£9.60
500g
£19.20
1 kg
£23.04
1.2 kg
£28.80
1.5 kg
£38.40
2 kg
£48.00
2.5 kg
£57.60
3 kg
£76.80
4 kg

Aptly named because of its shape when whole, the Salmon cut is is a lovely lean roasting joint. It is a single muscle joint cut from the side of the silverside. We recommend asking for a pice of beef fat to go on top during the cooking to help maintain the moisture in the meat.

1- Remove the joint from the fridge for 15 minutes before cooking.
2- pre heat your oven to 170 degrees celcius
3- Cook the joint for 20 minutes per on ( 44 minutes per kg) plus 20 minutes over (44 minutes) This will have the joint at medium, if you prefer it more well done then add 5-10 minutes per lb ( 10 - 20 minutes per kg).
4- Allow the joint to rest for at least 20 minutes after cooking before carving.

Some ideas on how to cook and prepare our products


How to cook a roast joint