Beef Roasting Joints

What could be better than sitting to enjoy a fabulous roast of the very finest Scotch Beef. At McCaskie’s we have a number of roast option to suit all tastes and budgets. The traditional beef roasting joints mainly come from the top of the rump and each cut has its own merits and represents great value for money.

If you’re looking for something extra special the more expensive cuts from the Sirloin,Rib and Popeseye (luxury rump) and,of course Fillet, matured for 30 days on the bone will simply delight.

And don’t forget the humble brisket which lends itself to long slow pot roasting. Big on flavour, tender and extremely good value.

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