Choose the Right Roast
Roast with the Most: Strip Roast
Wow your guests with our roast of the year, Certified Angus Beef® strip roast, where perfection meets extraordinary flavour. Effortless to carve, each slice is a testament to superior quality and taste.
Preparing a Flavourful Roast
Freeze Right - Seal Tight
Buying your roast in advance keeps it at its best until you are ready. Seal it tightly and set your freezer below -18° C (0° F). Faster freezing means smaller ice crystals, preserving the texture.
Gentle Thawing
Defrost your roast in the fridge to ensure even thawing. No need to bring it to room temperature before cooking. Roast directly from fridge to oven.
Pro Tip: Thaw on a tray or plate to catch any leaks and keep it on the lower shelf of your fridge.
Seasoning Is Everything
Elevate your roast with fresh or dried herbs to your seasoning with flavours:
Aromatics: garlic, onion, shallots
Herbs: thyme, rosemary, parsley, sage, oregano
Sweetness: brown sugar, honey, maple syrup
Heat: peppers, horseradish, ginger, mustard
Pro Tip: Generously season with coarse kosher salt and cracked pepper in a 2-to-1 ratio for maximum flavour.
Sear & Roast
Sear to Lock in Flavour
Searing is simple and seals in juices while creating a tasty crust.
- Preheat oven to 230° C (450° F) (use convection if available).
- Place seasoned roast on a rack in a roasting pan.
- Sear in the oven for 15 minutes.
Roast to Your Desired Doneness
- Lower heat to 160° C (325° F) and roast until it reaches your target temperature.
- Remove roast, tent with foil, and let it rest.
Pro Tip: Use a thermometer! Insert into the centre (avoid bone or fat). Remove when it's 3-5° C (5-10° F) below the target temperature.
Bring it to the Table
Rest for Success
Once cooked, let the roast rest. This helps juices settle for ultimate flavour.
- Under 1.8 kg (4 lb): 10 minutes
- 1.8-4.5 kg (4-10 lb): 15 minutes
- Over 4.5 kg (10 lb): 20 minutes
Pro Tip: You can tent with foil, but big roasts retain heat well.
Time to Carve
- Snip any twine before slicing. Bones will fall off, making carving easier.
- Identify the grain direction. Slice against the grain for tenderness. Use smooth, long strokes and cut thin or thick slices as desired.
Pro Tip: Look for the lines in the meat and cut across them for the best tenderness.
