Description
THE BEEF
Our aitchbone comes from native breed cattle hand-selected for us, from small independent farms across Norfolk and Suffolk by a family-run East Anglian abattoir with 60 years of relationships with these farmers. The aitchbone sits across the rump and silverside — a working part of the animal that benefits from good grazing and unhurried growth. Native breeds raised on East Anglian pasture develop the even fat coverage and depth of muscle that this joint needs to perform properly in the oven. Fully traceable to farm of origin.
The aitchbone is a cut that rewards good beef. Slight to moderate marbling through the muscle, a good fat cover over the top, and the natural richness that comes from native breeds raised properly. It’s not a lean, quick-cook joint. It wants time in the oven and it gives you flavour in return.
THE AGEING
Twenty-one days minimum. Sometimes up to twenty-eight. Dry aged in our own facility, which means we control the whole process. Over that time, moisture leaves the meat slowly, concentrating the flavour, and natural enzymes break down the muscle fibres — giving you a tenderness in a roasting joint that no supermarket equivalent can match. The difference is obvious from the first cut.
COOKING YOUR AITCHBONE
Take it out of the fridge at least an hour before cooking — this is a large joint and it needs time to come to temperature. Cold meat into a hot oven means the outside overcooks before the centre catches up.
Preheat your oven to 220°C / 200°C fan. Season generously all over with flaked salt and freshly ground black pepper. If you have beef dripping, rub it over the fat cap. Put the joint fat-side up on a rack in a roasting tin.
Roast at 220°C for the first 20 minutes to get colour on the outside, then turn the oven down to 160°C / 140°C fan for the remainder. As a guide:
For rare give it 15 minutes per kg (after initial 20 minutes).
For medium rare give it 20 minutes per kg (after initial 20 minutes).
For medium give it 25 minutes per kg (after initial 20 minutes).
For well done give it 30 minutes per kg (after initial 20 minutes).
Use a meat probe if you have one — 52°C at the centre for rare, 57°C for medium rare, 63°C for medium. It takes the guesswork out entirely.
Rest the joint for a minimum of 20 minutes, loosely covered with foil, before carving. For a 2kg+ joint, 30 minutes is better. The internal temperature will continue to rise slightly during resting — factor that in when you pull it from the oven.
WHAT TO SERVE WITH IT
This is Sunday roast territory. Proper roast potatoes cooked in beef dripping, a good Yorkshire pudding, roasted carrots and parsnips, and a proper gravy made from the roasting juices. Keep the accompaniments honest and let the beef do the talking.
For leftovers — and there will be leftovers — cold aitchbone carved thin is one of the great sandwiches. Good bread, a scrape of English mustard, and a few cornichons.
STORAGE & DELIVERY
Delivered fresh in chilled packaging. Keep refrigerated and cook within use by given. Suitable for freezing — freeze on day of delivery and defrost slowly in the fridge overnight before cooking.
