Sainsbury's British or Irish Beef Roasting Joint, Large (approx. 2.050kg) - Half Price: was £10.00 now £5.00
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Sainsbury's British or Irish Beef Roasting Joint, Large (approx. 2.050kg) - Half Price: was £10.00 now £5.00

37
Found 1st Mar 2015
Nationwide deal available in store or online.

Cuts are Silverside, Topside and Top Rump. All look good quality and very lean.

Weights vary and pricing is £5 per kg. Aldi is closest at £5.99 per kg but they had more fat when I looked at them.

At this price I'm using an extra joint to make some super special burgers which I will then freeze.

37 Comments

Bought a piece today. Just had it and it was absolutely delicious.

My dogs will love this! And joking aside its almost as cheap!

Original Poster

Give the dogs the grizzle!

You can make 16 quarter pounder burgers from these. That's much cheaper than buying fresh ones and they won't be 100% beef from a quality cut either!

Sainsburys do this offer fairly regularly. These are all pre-package. We had one a few weeks ago and it was cheap but tasted of nothing. Today we had a joint from the Sainsburys Butcher. It was full price but excellent. Get what you pay for I suppose.

Bought this before and it was labelled as topside.... What I got was anything but topside.... Had to bin it. Sainsburys gave my money back after I complained

Camiano

Sainsburys do this offer fairly regularly. These are all pre-package. We … Sainsburys do this offer fairly regularly. These are all pre-package. We had one a few weeks ago and it was cheap but tasted of nothing. Today we had a joint from the Sainsburys Butcher. It was full price but excellent. Get what you pay for I suppose.



Camiano

Sainsburys do this offer fairly regularly. These are all pre-package. We … Sainsburys do this offer fairly regularly. These are all pre-package. We had one a few weeks ago and it was cheap but tasted of nothing. Today we had a joint from the Sainsburys Butcher. It was full price but excellent. Get what you pay for I suppose.


Wrong! it's all the same meat....

Original Poster

I followed this guide to cook it, although adjusted the cooking time to 1h15m fan-assisted-oven, that was quite rare so you might prefer to do 1h30m if you aren't a complete animal. It was very very easy to do.

jamieoliver.com/rec…ef/

I took the top-rump and it was really tender but maybe it was pot luck... I did shift through 10 or so to find the one which felt the most tender.

I also got a silverside which I'll be mincing tomorrow for burgers. I'll post some results, good or bad!

It's good quality pre packed meat same as the butcher ones. So it's not btr to but from butcher counter . Got few very nice meat. It's the way u cook it which makes a difference

Buy*

sarahoceandream

It's good quality pre packed meat same as the butcher ones. So it's not … It's good quality pre packed meat same as the butcher ones. So it's not btr to but from butcher counter . Got few very nice meat. It's the way u cook it which makes a difference


Nearly all here don't have a clue when it comes to cooking!

I bought a joint today.
Cut it in half and frozen it. It was lean. Hot

ELVIS_THE_PELVIS

I bought a joint today. Cut it in half and frozen it. It was lean. Hot



Snap but only frozen half, other half was very tasty Sunday dinner, very lean

Brought cooked in halogen oven fabbbbb

If the joints are 'very lean' then they won't taste of much. Fat is a great carrier of flavour, and beef fat especially so. Chose a joint with a sensible amount of fat, roast your potatoes and parsnips around the joint and baste everything every ten minutes and you will earn the meaning of roast beef.

Topside is notorious for being tough, always has been and alway will be.

When I said lean, I was talking the inside of the meat, there was fat on the outside that helped cook it but this was easy to remove as it was one cut.

The topside certainly wasn't tough.

I've been cooking Sunday roasts for almost 30 years (and always complimented) I bought one of these joints about a year ago and it was awful at that point I said I would never buy another one again.........................well I did Yesterday for our Sunday roast thinking maybe I was just unlucky last time...................NO! It was exactly the same, I cooked it so it was just slightly pink in the middle, so it should of been moist and succulent, I had trouble slicing it up and when presented to get stuck in none of us could eat it at all, it was literally like leather with no flavour even though it was sealed before, seasoned and basted with mustard, never ever again..................AVOID!

Always rest it after being roasted, take out the oven about half hour before dishing up, and wrap foil around it, it will be nice and tender then.

Comment

sarahoceandream

It's good quality pre packed meat same as the butcher ones. So it's not … It's good quality pre packed meat same as the butcher ones. So it's not btr to but from butcher counter . Got few very nice meat. It's the way u cook it which makes a difference



I worked on the butchery counter at Sainsbury's and can guarantee you the beef on the counter is not the same as the vacuum packed ones described in this thread. My local sainsbury's sells Westcountry beef on the counter. The vacuum packs they are selling are Irish beef. Still great quality meat but definitely different. As with all joints they need to be opened and brought to room temp before roasting and then rested for at least half the cooking time afterwards.

I had the beef from asda yesterday the worst piece of beef we've had from there it was tough even when cooked longer and it was supposed to be silverside

Been this price for at least 10 days.
We had a silver side last weekend and yesterday, really nice and soft meat.

omg delicious use this for cooking time cook medium and wrap over with foil.I add to tray cup of hot beef stock mixed with small drop ketshup,some chopped onions/carrots,lea perins,crushed garlic bbcgoodfood.com/how…mer

The last thing you want when buying a piece of beef for roasting are the words 'LEAN'. The fat content helps give the meat taste. Ask any butcher about marbling - it's possibly the most important thing apart from hanging and ageing it correctly....

I personally find that pre-packaged beef joints from supermarkets are poor imitation of the real thing... go to your local butcher and support your local businesses.

"When doctors warn you away from beef that is not lean, they are probably thinking about external fat, which is typically trimmed off to a constant level for all grades of beef. “There's a health benefit to eating well-marbled beef, compared to the lower grading kind,” Smith says. More marbling means more oleic acid, which means less of the potentially harmful saturated and trans-fatty acids..."

/end rant
Edited by: "therealgiblet" 2nd Mar 2015

The burger idea sounds good

AnnaMak

Been this price for at least 10 days.We had a silver side last weekend … Been this price for at least 10 days.We had a silver side last weekend and yesterday, really nice and soft meat.



Been this price for precisely 2 weeks and 3 days
hotukdeals.com/dea…884

Offer ends tomorrow (March 3rd)

Original Poster

Sorry jimmybo didn't see that. Hopefully though as the offer is on for one more day those who do like this type of joint will be able to get one.

Thanks to all who have commented good or bad. I've had good experiences but appreciate others have had bad. I've only opened the top rump so far. Some people prefer 'lean' and some people prefer 'marbling'. I for one prefer a Filet to a Rump but appreciate that the fat in Rump makes it juicy, I just prefer the less juicy leaner bit. Courses for horses!

I will be using the silverside for burgers, it has a bit more fat on the side which is needed. I'm following Delia on this one.

deliaonline.com/rec…tml

I had one of these joints yesterday, and my wife cooked it to perfection.

I think it helps if you either buy one close to its use by date, or leave it in the fridge until the date is near, or just over.

The longer you leave it, the more tender it will be.

Got these before, in my opinion, silverside has more flavour.
Just two of us, so the bigger joints are divided then frozen. I found toprump can be cut into steaks or stew lumps for steak pie.
I use the slow cooker for roasts, these are ideal for that purpose since no fat has to rendered off.
Snap them up.
Hot.

Not available in Northern Ireland which is a bit stupid if it is Irish beef, feck!

Wouldn't it be lovely if supermarkets bought in sides of beef and hung them in the shop for a fortnight or so to mature to a beautiful hue, before removing the meat from the bone. This would allow the meat to lose moisture naturally and develop a good 'beefy' flavour instead of tasting insipid. When meat is placed in a plastic bag hours after killing it will never - ever develop that fantastic taste of the good old fashioned roast beef of England.

What's the best joint to get , confused by the comments!

Bought two of these today, managed to get the top rump, cut into steaks. Fried one steak to determine how tough it would be and was very surprised at how tender it was and how tasty it was, i fried one at medium rare, and was very nice, fried another at well done and still it was tasty and tender. May have to go an get another one or two, at £5/kg it is a bargain, even if used for frying steak, or chopped into stewing steak.
Edited by: "newfie" 2nd Mar 2015

Original Poster

lulugirl

What's the best joint to get , confused by the comments!



I personally think the Top Rump which I roasted in the oven. I just cut up a Silverside to make burgers and it had good marbling. I was tempted just to fry it there and then!

Delia says best to pot roast them if you like them softer

deliaonline.com/ing…tml

Highly recommended for £5kg
Baste it and rest it.

If you pay alot more you'll get a better joint. Maybe

Had a 2.5Kg silverside for Sunday lunch yesterday - absolutely no complaints from the horde, even though I did slightly over-cook it. I rested the joint for 45 mins before slicing and it was nice and tender.

Original Poster

Last day today!

Back to £10kg online now (for delivery tomorrow) so last chance today instore
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