Our King Arthur roast is perfect when you need a showstopper to feed a large number of people on a budget.
This roast is chuck, capped with fat and expertly tied by our master butcher to make a wonderful roasting joint.
Bring to room temperature, season and oil the fat before putting in a hot oven at 220c for 20 minutes to seal then turn down and cook for another 20 minutes per kg for a medium rare in the middle. Use a meat thermometer to check the very middle before carving at the table for a classic Sunday roast at only a few pounds per person.
All of our beef is 100% grass-fed without exception. Most of our producers are PFLA certified and many of them are using Holistic Planned Grazing techniques to put more carbon into the ground than the farms release meaning a net loss for the atmosphere.
The farmers we select from keep rare breeds that are best suited to the land they are farming. These breeds are chosen for their hardiness meaning they can thrive on pasture and be outside in all but the very worst of weather.
All of our beef is slower grown to achieve a deeper richer flavour that is linked to the land and the variety of herbs, grasses and wildflowers that the animals eat. We recommend trying the same cuts from different farms to see the difference that breed and diet can make. This really is the craft meat revolution.