Sirloin, Forerib, Topside, Silverside.	Roast, 180°C, 350°F, Gas mark 4-5
	Rare	20 minutes per 450g plus 20 minutes
	Medium	25 minutes per 450g plus 25 minutes
	Well Done	30 minutes per 450g plus 30 minutes

Brisket.	Pot Roast or Slow Roast, 180°C, 350°F
		Gas mark 4-5, 30-40 minutes per 450g (1b) plus 30-40 mins.

Steaks
Popeseye, Sirloin	Grill/Fry
	Rare	2 1/2 minutes each side
	Medium	4 minutes each side
	Well Done	6 minutes each side
Sirloin extra thin	Grill/Fry	1 minute each side
Fillet	Grill/Fry
	Rare	3-4 minutes each side
	Medium	4-5 minutes each side
	Well Done	6-7 minutes each side

Stewing Shoulder, Steak Hough.	Stew/Casserole
	170°C, 350°F, Gas mark 3, 2-3 hours

Prime Casserole, Thick Flank, Round Steak	Casserole
	170°C, 325°F, Gas mark 3, 1 - 1 1/2 hours

Note: Cooking times may vary depending on the thickness of cut. The Food Standards Agency suggest we limit the fat used in cooking. It is recommended to dry fry wherever possible.

A perfectly cooked Pave steak

Below are the five simple steps to the perfect steak:

Step 1: prepare the steaks at room temperature

Step 2: brush the steaks with oil and preheat the pan

Step 3: cook the steak to your liking

Step 4: rest the steak and cover with foil for up to 10 minutes

Step 5: serve the finished rump steak on a hot plate