"A noble and generously marbled cut, designed to give you a golden crust and a deeply rare centre with every slice."
Livraison Offerte
Dès 150€ d'achat
Chaîne du Froid
Fraîcheur Garantie
Qualité Artisanale
Découpe Tradition
Prepared in the tradition of fine butchery, this beef roast stands out for its remarkably tender meat and delicate marbling that melts during cooking.
At Allaert Meat, we meticulously select and age this cut to ensure a silky texture and intense meat juices.
To achieve a well-caramelized crust, sear the meat over high heat in foaming butter before continuing to cook it gently in the oven.
Allow the cut to rest for a few minutes under aluminum foil after removing it from the oven: the juices will redistribute evenly, offering a rare center and an authentic, deep beef flavor.
Does not contain: sulphur dioxide and sulphites, molluscs, celery, eggs, milk, crustaceans, nuts, lupin, peanuts, fish, sesame, soya, gluten.
Delivery and freshness (Belgium only)
- Guaranteed cold chain: Your orders are carefully packed in insulating materials and shipped under controlled temperature (between 0 and 4°C) via DPD Fresh.
- Costs and delivery times: Calculated automatically when validating your cart.
- Receiving your package: As our products are ultra-fresh, your presence is essential at the time of delivery. Place the products in the refrigerator immediately upon receipt.
- Returns: As these are perishable goods, returns are not accepted. We cannot be held responsible in the event of your absence or an incorrect address during delivery.
- Customer service: A problem with your order (damaged or non-compliant package)? Contact us the same day with photos of the package and products at sales@allaert-meat.be or at +32 2 521 28 56.
Returns and refunds
- No standard returns: As these are perishable products subject to the cold chain, we do not accept returns or refunds for non-defective products to guarantee food safety.
- Exceptions (refund or replacement): We only intervene if the order is defective or non-compliant (damaged product, abnormal appearance or smell, missing or incorrect item, faulty packaging).
- Report a problem: Contact us as soon as possible after delivery with your order number, a description of the problem, and clear photos of the product and its packaging.
- Important instructions: For safety reasons, do not return any products to us without our prior validation. Keep the affected items chilled while we analyze the issue.
- Claims contact: Send your request to sales@allaert-meat.be or call +32 2 521 28 56.
Standard Allaert
Uncompromising quality since 1978
When you choose a cut of meat at Allaert, you're not just buying meat; you're participating in a legacy. Each cut is hand-selected by our master butchers, guaranteeing that only the very best reaches your table.
Delivery 0-4°C
Via DPD Fresh & Secure Chain
Artisanal know-how
Hand-cut and precision
Selected livestock
Beef selected for its flavor and texture
We prioritize animals from carefully managed farms, raised on a controlled diet with respect for their natural growth cycle. This yields beautifully marbled, consistent, and flavorful meat that retains its tenderness when cooked. Each cut is selected for its reliable quality, texture, and authentic beef flavor.
Everything you need to know before you buy
FAQ about Roast beef | 1000 g
What is the ideal cooking time for rare roast beef?
Allow approximately 12 to 15 minutes of cooking time per pound (500g) in a preheated oven at 200°C, after searing it in a pan. Using a probe is ideal: aim for 50°C to 52°C in the center for perfectly rare meat.
Why should you rest roast beef after cooking?
Resting is crucial. Wrap the meat in aluminum foil for 10-15 minutes outside of the oven. This allows the muscle fibers to relax and the juices to redistribute, ensuring a tender and juicy slice.
Should you salt roast beef before or after cooking?
I recommend generously salting the piece with fine salt just before searing it. This will help form a beautiful caramelized crust thanks to the Maillard reaction, without having time to dry out the meat.
From what cut of beef is this roast taken?
To ensure a perfect balance between tenderness and chewiness, we generally cut our roasts from premium loin cuts, such as sirloin or rump, known for their fine grain.
How to store raw roast beef before cooking it?
Keep it in the coldest part of your refrigerator (between 0 and 4°C) in its original packaging. Most importantly, take it out at least one hour before cooking so that it returns to room temperature and to avoid thermal shock that would toughen the meat.
What to do with leftover roast beef?
Cold roast beef is an absolute treat. Slice it very thinly to garnish a sandwich with a little whole-grain mustard, or serve it in a salad with warm potatoes and a shallot vinaigrette.
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