Dry Aged Veal Silverside Salmon Cut Roast
- Dry-aged on the bone for 21 days
- Hand cut in our Inverurie butchery
- Hand tied neatly for lovely presentation
Price per kg:
About 30 minutes before you start cooking, remove the defrosted meat from its vacuum packaging and pat dry with kitchen paper. Allow the meat to 'bloom' and come to room temperature. This helps your meat cook more evenly and stay tender and juicy.
Preheat oven to 250°C / Fan 230°C / Gas 9. Once the frying or griddle pan is very hot, add a little olive oil to the pan, or brush the oil directly onto the meat to avoid using too much. When you place the meat into the pan you should hear a sizzle. Sear the meat all over for 5 minutes.
After searing for the recommended time, gently place your meat uncovered on a rack in a roasting tin, and put into the preheated oven.
Medium: 23 - 25 minutes (55 - 60°C Final Rested Temperature)
Well Done: 28 - 32 minutes (64 - 70°C Final Rested Temperature)
Use a thermometer to check the internal temperature of the meat for perfect results. Be careful not to overcook the meat, as this will make it dry and tough.
We would recommend this joint is cooked to medium bearing in mind that the residual heat in the joint can cook it on as much as 10°C, so the roast is timed to be removed early and allowed to finish cooking as it rests.
Cover loosely with foil and leave in a warm place for 20 minutes.
Once Rested use a razor-sharp unserrated carving knife, carve the meat across the grain in thin even slices.