Body & Soul0 min ago
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//For roasts, the best cuts include rib (on the bone or boned and rolled), sirloin, top rump and fillet. For quick cooking, try fillet, entrecôte, rib eye, sirloin or rump steaks. //
/www.bb cgoodfo od.com/ glossar y/beef
ok thanks for replies - the reason I asked was I bought and have cooked silverside this morning as in pot roast but never again far too long to cook like 5 hours. I have bought silverside loads of times and my mother did too but in future will just buy 2 steaks for sista and I and cook them on the Sunday. have a nice day.