There are a variety of ways to cook beef and different cuts to choose from! Selecting a cut of beef can be challenging if you’re unsure which is best for your method of cooking. Whether you would like a new family recipe for your Sunday roast or would like to cook a roast beef dinner to perfection, we are here to help you choose the best cuts of beef for an oven roast.

Sirloin

Sirloin is a cut of beef typically used to cook a delicious steak in a skillet, but it is also one of the best pieces of meat for oven roasting. Sirloin joints usually come boned and rolled so that it is easier to carve and serve.

A sirloin beef joint is tender and doesn’t carry as much fat as other cuts of beef, but it must be roasted correctly to ensure it does not dry out.

To oven roast a sirloin, you should first cook the beef at a higher temperature of 220C or 200C fan for around 20 minutes. After 20 minutes, turn your oven down to 180C or 160C fan and cook a further 10 to 15 minutes depending on how well done you would like your beef. Sirloin is also one of the best cuts of beef for slicing as it has so much flavour and will be sure to impress the whole family.

Topside

A topside of beef is an incredibly popular choice for oven roasting. Topside beef is a lean cut which not only tastes good but is a great source of protein, making it the perfect addition to a roast beef dinner. Topside beef comes from the hindquarter and is more tender than silverside, as well as affordable to buy.

To oven cook topside, season the meat and place it in a roasting tin. Heat your oven to 220C or 200C fan and roast for around 20 minutes. The oven should then be turned down to 170C or 150C fan and roasted for 10 to 15 minutes per 500g depending on how you would like the beef cooked.

Beef topside also pairs wonderfully with beef gravy, which can be made with beef stock and served with the roast.

Top Rump

Top rump is a delicious beef cut to cook for an oven roast; it comes from the back of a cow and has a huge amount of flavour that helps to create an incredible roast beef dinner.

Best Cuts of Beef for an Oven Roast

Top rump is tender but the muscles have less marbling than other cuts of beef.

Top rump is cooked in a similar way to sirloin and topside; the joint should be cooked in the oven for 20 minutes at a temperature of 220C or 200C fan. After 20 minutes, continue roasting your seasoned top rump at a temperature of 180C or 160C fan and cook to your preference.

Top rump is also a cut of beef that is ideal for slow cooking; the lean beef can be tough but a slow-cooked top rump will give you a succulent and flavoursome piece of meat. A rump roast is an amazing meal to try out for the next time you cook.

Rib

A rib of beef can be purchased with or without a bone and is one of the best cuts of meat for a roast beef dinner as it has a large amount of marbling. The marbling of a beef rib is the fat between the muscle and gives extremely juicy and rich flavours that are ideal for a rib roast.

Ribeye is another cut of beef that comes from the rib and can be used to make a delicious ribeye roast.

To cook a rib roast, season the joint and roast for 20 minutes at 220C or 200C fan. The oven should then be turned down 170C or 150C fan for 20 minutes per 500g of beef.

Roasting times must be calculated dependant on the weight of your rib. For a rib of beef and any other cut, you must leave the meat to rest at room temperature for 20 to 30 minutes after it has been cooked. Resting your beef after you have cooked it allows the juices and flavour to distribute evenly throughout the joint.

Fillet

A fillet of beef is a tender cut of meat that is another great option for a roast beef dinner. Fillet of beef is lean which makes it a great source of protein and makes a great cut of beef for a roast paired with bacon or prosciutto. The addition of bacon or prosciutto stops the fillet of beef from drying out to ensure you serve a succulent and delicious piece of beef for your roast.

A fillet of beef can be roasted in a faster time than other cuts of beef; it only needs about 20 to 30 minutes in the oven at 200C or 180C fan, depending on whether you would like a rare, medium-rare or well-done piece of beef.

Make sure you season your cuts of beef with olive oil, salt and pepper before roasting so that you can serve an enjoyable and tasty meal that you’ll be sure to want to make again. There is a range of recipes available for each beef cut so find one that will help you to cook your beef just as you and your family like it. Choose a cut of beef and create the perfect roast this Winter.