We take particular care to ensure your order arrives in perfect condition. It is carefully packed in a chilly bin, along with an ice-pack to keep it chilled in transit.
|Average Qty Per Serve||Average Qty Per 100g|
|Fat - Total||12g||6g|
|Fat - Saturated||5.2g||2.6g|
INGREDIENTS: Red meat, such as beef and lamb, is dense in all the important nutrients for a healthy life. Protein, iron, zinc and many of the B group vitamins feature in all cuts of beef and lamb. What can vary is the fat and energy levels in each piece. This rests on the breed of the animal, how it was raised, what it was fed and how it was cooked. The above figures are approximate representations of the nutritional value of the piece. But you know it will taste good!
Sirloin Roast, approx 1.5kg Portion
Sirloin, also known as porterhouse, ticks all the boxes when it comes to roasts.
Allow the beef to reach room temperature, season to your liking, place in a preheated oven and let it sit there for an hour or so while it cooks. Even with the lack of attention, you will be rewarded with a tender, juicy, flavoursome meal; a meal your guests would believe you took great care in preparing for them; a meal where the leftovers (if there are any!) would be just as satisfying the next day for lunch.
Roasts will always hold a special place at the dinner table.
Cooking TipsBeef roasts which are cooked at lower temperatures (130ºC - 160ºC) will benefit from a sear for a few minutes on each side in a fry pan before placing in the oven. This will make the surface evenly brown. Season the meat before placing in the oven.
Westmeat is in the unique situation of being able to provide beef & lamb that has been hand selected by ANZCO livestock reps, processed by ANZCO plants (CMP & Riverlands), aged in the right conditions and delivered in a controlled environment.