Updated 30 September 2026
What's the best beef joint for roasting? It depends on what you want from your Sunday: a lean, budget-friendly roast, a juicy, flavourful one, a slow-cooked melting one, or a special-occasion centrepiece. Topside, sirloin, brisket and fillet all make a great roast beef, but they need different handling. Here's how they compare, plus our tips for the perfect roast beef whichever you choose.
The best beef joints for roasting compared
| Joint | Flavour | Tenderness | Price | Best cooked | Best for |
|---|---|---|---|---|---|
| Topside | Good, lean | Tender if pink | Budget-friendly | Roast rare to medium | Everyday Sunday roast |
| Sirloin | Rich, beefy | Tender | Mid to high | Roast rare to medium-well | A proper Sunday or celebration |
| Brisket | Deep, rich | Melting when slow-cooked | Budget-friendly | Slow-roast or pot-roast | Long, lazy Sundays |
| Whole fillet | Mild | The most tender | Premium | Quick roast, rare to medium | Special occasions, Wellington |
Topside: the classic Sunday roast
Topside is a lean, round joint from the inside of the back leg. It's the most popular roasting joint in Britain because it's good value and carves neatly. But because there's so little fat, it goes from juicy to dry quickly once past medium. Roast it pink, rest it well, and carve it thinly across the grain. Our Topside Joint 1kg (£21.99) feeds about four. Full method: how to cook a topside joint.
Sirloin: the best all-rounder
If we're asked for the best beef joint for roasting, sirloin is usually our answer. It has a band of fat on top that bastes the meat as it roasts, a fine grain and a lot more flavour than topside. It's also more forgiving if it goes a bit past medium. It costs more, but it's worth it for a special Sunday. The Sirloin Joint 1kg (£27.99) feeds four; for a crowd, see the Sirloin Joint 2-2.2kg (Frozen) (£43.99). See how to cook a sirloin joint.
Brisket: the slow roast
Brisket isn't a joint for a quick roast; roasted fast, it's tough. But slow-roasted or pot-roasted, covered, for 3–4 hours, it becomes meltingly tender, with a rich gravy. It's a great choice for a relaxed Sunday when the oven can do the work. Try the Brisket Joint 1kg (£19.99), and see how to cook brisket in the oven.
Fillet: the special occasion
A whole fillet is the most tender joint of all, and the most expensive. It's lean and mild, so it's best roasted quickly and served rare to medium, often with a sauce, or wrapped as a beef Wellington. The Whole Beef Fillet 1.2-1.8kg (Frozen) (£59.99) feeds 6–8. See how to cook a whole beef fillet and chateaubriand.
 Whole Beef Fillet 1.2-1.8kg (Frozen) £59.99 Shop now |
Which joint of beef is best for roasting? Quick answers
- Best value: topside.
- Best flavour: sirloin.
- Most tender: fillet.
- Best slow roast: brisket.
- Best for a crowd: a large sirloin joint.
- Best for leftovers and sandwiches: topside or sirloin, served pink.
How to create the perfect roast beef: tips and tricks
- Bring it to room temperature. 45 minutes to an hour out of the fridge.
- Season well. Salt, pepper and a little mustard powder rubbed into the fat.
- Start hot. 20 minutes at 220°C (200°C fan) to brown, then down to 180°C (160°C fan).
- Time it by weight, then check the temperature. For medium-rare, about 35–40 minutes per kg after the first 20 minutes, and 52–54°C in the centre when it comes out.
- Rest it. 20–30 minutes, loosely covered. Use this time to make the Yorkshires and finish the roast potatoes.
- Carve across the grain, thinly for topside and a little thicker for sirloin.
Brisket is the exception: cook it covered at 150°C for 3–4 hours instead. Full tables are in roast beef cooking times per kg.
Choosing a good roasting joint: what to look for
- Colour: deep red meat and creamy-white fat.
- Fat cover: a layer of fat on top (as on sirloin) bastes the joint and adds flavour. Don't have it all trimmed off.
- Marbling: fine flecks of fat running through the meat mean a juicier roast.
- Shape: an even, compact joint cooks more evenly than a lopsided one. Rolled and tied joints are easiest.
- Weight: buy for the number of people, plus a little extra if you love leftovers.
Bone-in or boneless?
A bone-in joint such as a rib of beef has extra flavour, and the bone acts as a natural roasting rack, but it's harder to carve and you need more weight per person. Boneless joints like our topside, sirloin and brisket are easy to carve and simple to time by weight, which is why they're the choice for most family roasts.
How much beef per person?
Allow about 200–250g of raw boneless beef per person, or a little more if you want leftovers. A 1kg joint feeds four; a 2kg joint feeds eight.
What to serve with roast beef
Yorkshire puddings, goose fat roast potatoes, horseradish sauce, English mustard, roast carrots and parsnips, greens and plenty of gravy. For leftovers, see what can you do with leftover roast beef.
Browse all beef joints, our Sunday roast range and topside.
Shop the cuts in this guide
How we pack your order
Your order is packed at our butchery at St Stephen, near St Austell, in a double-walled box with a sealed thermal liner and gel ice packs, then delivered by DPD next-day on the day you choose. Free delivery over £85.
Extra strong boxWhite double-walled corrugated cardboard
Thermal linerAir-infused, padded and sealed
Gel ice packsRecyclable film, non-toxic food-grade gel
DPD deliveryOn the day you choose
Best beef joint for roasting FAQs
What is the best beef joint for roasting?
Sirloin is the best all-rounder for flavour and tenderness. Topside is the best value, and fillet is the most tender for a special occasion.
Is topside or sirloin better for roasting?
Sirloin has more fat and flavour and is more forgiving. Topside is leaner and cheaper, but best served rare to medium so it doesn't dry out.
Can you roast brisket like topside?
Not quickly. Brisket needs slow, covered cooking at around 150°C for 3–4 hours to become tender.
What is the most tender beef joint?
Fillet, because the muscle does very little work.
How long should roast beef rest?
20–30 minutes for most joints, loosely covered with foil.
