Slow cook with vegetables for a healthy pot roast or sizzle in the oven or BBQ
Buy delicious Grass Fed Beef Girello Roast online
Rump roast, top side, silverside, the eye of round — the girello roast is known by many names here in Australia. Whatever name you know it by, the girello roast has earned a respectable reputation as an economical and lean cut, with a rich meaty flavour that gives it the edge over cheaper yet tougher cuts.
Order your beef girello roast online today, and Peter Bouchier’s distinguished butchers will have it delivered to you anywhere in Melbourne.
What's so great about Grass Fed Beef Girello Roast
The girello roast is cut from the hind leg of the cow. It is, as you may imagine, a very well exercised muscle. With little to no fat marbling, the meat is exceptionally lean. But, as our girello cuts are sourced from free-range, grass-fed cattle, the lean muscle still possesses a rich savouriness. Though well suited to spice-packed recipes, you’ll find even a splash of olive oil, salt and lemon juice will bring out the flavour of the girello roast. Or, slice the beef thinly and you’ll have a heap of minute steak ready for your weekly meal prep.
Sustainably sourced: our beef girello cuts are butchered from free-range cattle that feed on lush natural grass, giving their meat an unrivalled flavour profile.
Perfectly fresh: our beef is sourced directly from local VIC and NSW suppliers, and we then deliver your order directly to you.
Frequently asked questions
Here are our quick and easy instructions on how to roast girello beef.
Preheat oven to 180°C.
Season your roast simply with kosher salt, crushed black pepper, garlic and rosemary.
Heat an oiled pan on a moderately high-heat stove.
Sear each face of the girello roast to lock in the juices.
Once evenly browned, transfer the roast to a roasting dish and place in the oven.
After 45 minutes, use a meat thermometer to check how well done the roast is. Once it’s to your liking, remove it from the oven.
Leave the girello roast to rest for 15 minutes before serving. Save the beef broth juices for gravy or to season your side dishes.
Here is our guide for internal temperatures: Rare - 60°C, Medium/Rare - 65°C, Medium - 70°C, Well Done - 75°C
You've got good taste.
CHECK OUT THESE RELATED PRODUCTS.
Discover the best in butchery
Treat yourself to expert meat tips, delicious recipes, and exclusive offers straight to your inbox.
