Description
Cut from the top sirloin of Angus cross cattle raised on the Blanco River ranch. It sits in the cabinet 28 days, which is shorter than we age the steak cuts because a roast this size will lose too much to trim beyond that. We take the bark off, leave a thin fat cap for basting, and tie it so it holds a round shape through the oven.
Room temperature for ninety minutes before it goes in. Sear it all over in a hot pan first, then 425F for twenty minutes, then down to 325F and roughly fifteen minutes per pound. Rest it twenty minutes under loose foil before you touch it with a knife.
Specification
- Breed: Angus cross, Hill Country
- Aged: 28 days, dry, in the primal
- Feed: pasture raised, grass finished
- Trim: thin fat cap left on, silverskin removed, tied
- Bone: boneless, rolled
- Sold by: weight, cut and tied to order
Cooking
Oven roast on a rack over onions and carrots so the drippings are worth using. Pull at 125F internal for rare in the middle and medium at the ends; it climbs about eight degrees while resting.
Storage
Four days in the fridge, tied, in paper. We do not recommend freezing a dry-aged roast if you can avoid it, because the concentrated moisture is exactly what you paid for.
Elise Marchetti (verified owner) –
You can smell the ageing on it when you unwrap it, in a good way. Followed the sear then two temperature method exactly and hit medium rare in the centre first try.
J. Okafor (verified owner) –
Did the 3 lb for six of us at Christmas and there was enough for sandwiches on Boxing Day. The tie held perfectly and it carved into clean slices. Drippings made the best gravy I have managed.
R. Castellanos (verified owner) –
Excellent roast. My only note is that the 5 lb was closer to five and a half and priced accordingly, which is fair enough for cut to order but worth knowing before you budget.