What cut of beef in carveries?

robfosters · 1 Mar 2013 at 12:58

I love my local carveries beef. Does anyone know what cut they use? Bit uneducated about roast beef.

FrenchTart · 1 Mar 2013 at 13:44

robfosters said:
I love my local carveries beef. Does anyone know what cut they use? Bit uneducated about roast beef.

I imagine the cheap cuts - most likely silverside or top rump.

~>Dg<~ · 1 Mar 2013 at 14:10

yep obviously depends on where you go

Bill101 · 1 Mar 2013 at 15:18

Also make sure it says ''UK beef'' otherwise there is a chance that it is actually something exotic like Zebu !

The_blue · 1 Mar 2013 at 15:29

Pressure steamed silverside. It's the steaming that makes it juicy (or stops the juice drying out to be more accurate).

20 % weight loss dry roasting to less than 5% pressure steamed.

R.P.L · 1 Mar 2013 at 21:15

Yeah they tend to be rubbish - buy a nice rib roast and never look back

Kanifee · 1 Mar 2013 at 21:17

The_blue said:
Pressure steamed silverside. It's the steaming that makes it juicy (or stops the juice drying out to be more accurate).

20 % weight loss dry roasting to less than 5% pressure steamed.

+1, You will have better results perfecting the way you cook your joints rather than what joint you cook. Makes all the difference.