Roast

Looking to buy roasting beef cuts? To obtain the most pleasing and delicious culinary results, you need to use quality beef roast. Beef roast is cut from a variety of places, all of which will have subtle effects on the flavour. It should be dry to the touch and, if purchased bone-in, ideally the bone will be bright white. Below you'll find a summary of the characteristics of each kind of roasting cut.

When preparing roasting cuts, Peter Bouchier uses only the highest calibre beef. Sourced from ethical farms in Victoria and New South Wales, our roasting cuts of beef are prepared in-house for customers.

• Chuck / Chuck eye is cut from the neck. It's a heavily exercised muscle packed with flavour, making it perfect for slow roasting.
• Oyster blade roast is another shoulder cut on the slow roast side of flavour town, and also comes with some marbling and fattiness.
• Rolled rib roast comes with impressive marbling distribution and a generous fat allocation. Tender and rich, it's an utter delight.
• Loin is a flavorful cut, from an area not involved in movement, so it's very tender.
• Topside roast beef is ideal for roasting owing to its tenderness while having elements of leanness.‍
• Rump beef roast comes from the upper part of the hindquarters. Like other well-exercised muscles, it is lean and flavour-rich, ideal for roasting.
• Brisket is a less expensive cut from the chest area, marbled throughout and falling apart when cooked correctly.