04/09/2026
With Father’s Day approaching here’s...
HOW TO COOK THE PERFECT ROAST BEEF 🤤
1. Bring your roast to room temperature
This helps it cook more evenly from edge to centre.
2. Season generously
Pat the roast dry and coat with oil. Season generously with salt and cracked pepper, and/or your favourite herbs and spices for extra flavour.
3. Get the oven hot
Preheat your oven to 200°C and place the roast on a raised rack/tray so the heat can circulate around the meat.
As a general guide, for a 1 kg roast:
🥩 Rare: 30–35 minutes
🥩 Medium-rare: 35–40 minutes
🥩 Medium: 40–45 minutes
🥩 Well-done: 50–60 minutes
For the best results, use a meat thermometer and cook to your desired internal temperature:
🥩 Rare: 50–52°C
🥩 Medium-rare: 55–57°C
🥩 Medium: 60–63°C
🥩 Well done: 70°C+
The internal temperature will continue to rise slightly while the roast rests, so take it out just before it reaches your target temperature.
4. REST. REST. REST.
Remove your roast from the oven cover with foil. Let it rest for 10–20 minutes. This allows the juices to redistribute through the meat, leaving you with a juicier, more tender roast.
5. Carve against the grain
Remove any netting or twine, then identify the direction of the muscle fibres and slice against the grain. This shortens the muscle fibres and makes every bite more tender.
ROAST SPECIALS THIS FATHER’S DAY 💥
- Beef Topside Roast $18/kg
- Eye Fillet Whole $49/kg only while stocks last
- Scotch Fillet Whole $44/kg
- Porterhouse Whole $32/kg
- Rump Whole $22/kg
📍1 Wiltshire Lane, Delacombe
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