Beef Roasting Joints

When roasting a beef joint, it's important to choose the right cut and to follow proper cooking techniques. 

Grass-fed beef roasting joints are cuts of beef that come from cattle that have been raised on a grass-fed diet, without the use of hormones or antibiotics. These cuts are typically larger and thicker than other cuts of beef, making them ideal for roasting.

Common grass-fed beef roasting joints include rib roast, sirloin roast, and rump roast. These cuts of beef are known for their tenderness and rich flavor, due to the natural diet of the cattle and the fact that they tend to have less fat marbling than grain-fed beef.

When selecting a grass-fed beef roasting joint, look for one that is well-marbled with fat and has a deep, red color. It's also important to let the beef come to room temperature before roasting and to cook it slowly to ensure that it remains tender and juicy.