Updated 30 September 2026
Turkey may be traditional, but more and more families put beef at the centre of the Christmas table, or serve it alongside the bird. Christmas beef has the advantage of being easy to cook to everyone's taste: pink in the middle for some, well done at the ends for others. The question is which joint. Here's a butcher's guide to the best beef joint for Christmas dinner: how sirloin, whole fillet and topside compare, how much to buy, and how to cook each one.
The quick answer
- For a big, impressive table: sirloin. It has great flavour, a strip of fat on top that bastes as it roasts, and it carves neatly.
- For luxury, or for a home-made beef Wellington: a whole beef fillet. It's the most tender cut, but it's lean and cooks quickly.
- For a smaller gathering or a tighter budget: topside. It's lean, slices well and is great value, as long as you keep it pink.
Christmas beef joints compared
| Joint | Weight | Feeds (approx.) | Best for | Price |
|---|---|---|---|---|
| ANGUS Sirloin Joint 4-5kg | 4–5kg | 16–20, or roast half and cut steaks from the rest | A big family table | £79.99 |
| Sirloin Joint 2-2.2kg (Frozen) | About 2kg | 8–10 | The classic Christmas roast | £43.99 |
| Whole Beef Fillet 1.2-1.8kg (Frozen) | 1.2–1.8kg | 5–8 | Wellington or a luxury roast | £59.99 |
| Topside Joint 1kg | 1kg | About 4 | Smaller gatherings, value | £21.99 |
Prices are shown live. The number each joint feeds is a guide based on about 200–250g of raw boneless beef per person, a common rule of thumb among butchers. Allow more if you want leftovers for Boxing Day.
Sirloin: the Christmas favourite
Sirloin is the joint most butchers would pick for Christmas. It comes from the back of the animal, is naturally tender, and has a covering of fat that crisps and bastes the meat as it roasts. The ANGUS Sirloin Joint 4-5kg is a huge whole sirloin, over 10lb, that you can roast whole for a big gathering or divide: roast one half and cut the rest into sirloin steaks for the freezer. For most families, the Sirloin Joint 2-2.2kg (Frozen) is the right size.
Roast sirloin by searing it in a hot oven, then turning it down. Our sirloin joint guide has the full method and times.
Whole fillet and beef Wellington
The fillet is the most tender cut of beef and the one used for beef Wellington, the classic Christmas showpiece. We don't sell a ready-made Wellington, but our Whole Beef Fillet 1.2-1.8kg (Frozen) is exactly what you need to make your own. Trim off the silver skin, sear it all over, spread it with mushroom duxelles, wrap it in Parma ham and puff pastry, and bake it until the pastry is golden and the beef is pink inside. The centre section of the fillet is also the chateaubriand: see how to cut and roast chateaubriand.
As a plain roast, fillet needs only a very short cook. Sear it well, then roast it at 200°C for about 20–30 minutes for medium-rare, depending on thickness, and use a thermometer. Fillet is lean, so it doesn't forgive overcooking.
Topside: good value, carve thin
A Topside Joint 1kg is lean, boned and rolled, and makes a very good Christmas roast for 4 as long as you keep it pink and carve it thinly. For more people, buy two. See how to cook a topside joint.
Christmas roast beef times
For sirloin and topside: 20 minutes at 220°C, then turn down to 180°C and roast for:
| Doneness | Minutes per kg at 180°C | Take out at |
|---|---|---|
| Rare | 30–35 | 48–50°C |
| Medium-rare | 35–40 | 52–54°C |
| Medium | 40–45 | 57–58°C |
| Well done | 50–55 | 65–68°C |
Rest the joint for 20–30 minutes under foil; its temperature will rise by a few degrees. That resting time is when you finish the roast potatoes and the gravy. Full details are in our roast beef cooking times per kg guide. Whole cuts of beef can safely be served pink.
Planning your Christmas beef
- Order early. Christmas 2026 order and delivery dates will be published on our Christmas meat order page once confirmed. Until then, you can order for normal delivery and freeze. See our delivery information.
- Thaw properly. Frozen joints need to thaw completely in the fridge. Allow roughly 24 hours per 2–2.5kg, and longer for the largest joints.
- Bring it to room temperature. Take the joint out of the fridge an hour before roasting.
- Use a thermometer. It's the only reliable way to hit the right doneness on the big day.
The trimmings
Roast potatoes in Pure Goose Fat 180g (£3.70) are hard to beat: see our goose fat roast potatoes. Add Yorkshire puddings, horseradish and a proper gravy made from the roasting juices. For more on the whole Christmas table, including gammon, lamb and pork, read our Christmas meat guide, and browse our Christmas trimmings.
Christmas beef FAQs
What is the best beef joint for Christmas dinner?
Sirloin, for most families: it's tender, full of flavour and carves well. Whole fillet is the luxury choice, and topside is the best value.
How much beef do I need per person at Christmas?
Allow about 200–250g of raw boneless beef per person, and more if you want leftovers.
Do you sell a ready-made beef Wellington?
No, but our whole beef fillet is the cut you need to make your own Wellington at home.
How long do you cook a 2kg sirloin joint?
For medium-rare, about 20 minutes at 220°C, then roughly 70–80 minutes at 180°C, until it reaches 52–54°C in the centre. Then rest it.
Can I buy my Christmas beef early and freeze it?
Yes. Freeze it on arrival, then thaw it completely in the fridge before roasting, allowing roughly 24 hours per 2–2.5kg.