Salmon Cut of Beef

Salmon Cut of Beef

Locally Reared Yorkshire Beef | Dry Aged for 21 Days

The Salmon Cut, taken from the silverside, is a beautifully lean and tender joint — ideal for slow roasting and easy carving. Reared on our own and other trusted Yorkshire farms, this beef is dry-aged on the bone for a minimum of 21 days to enhance flavour and texture.

A classic roasting joint with rich, traditional flavour.

Available Sizes:

• 1.2kg – Serves 2–4

• 2kg – Serves 6–8

Cooking Instructions:

1. Preheat oven to high and sear for 20 minutes.

2. Reduce to 180°C / 355°F / Gas Mark 4.

3. Roast for 20–25 minutes per 450g, depending on your preferred doneness:

   • Pink juices = Medium

   • Clear juices = Well Done

4. Cover and rest for 20 minutes before carving to retain tenderness.

A traditional favourite – full of flavour, locally reared, and expertly prepared.