Roast Beef (Silverside) Blonde d’Aquitaine
Roast beef – who doesn’t love it? Lean and tender meat that’s perfect on a sandwich, but just as delicious pan-seared or roasted in the oven.
Bert-Jan Lantinga
What is roast beef?
Roast beef comes from the English term roast beef, and that’s exactly what it is: roasted beef. It’s cut from a lean muscle part of the cow, usually the sirloin or the round. In the Netherlands, it’s perhaps one of the most commonly eaten beef roasts—served hot as a roast for special occasions, but also very popular as cold cuts on a sandwich.
Roast beef is always cooked as a whole piece—preferably seared on the outside and still nice and rare on the inside. So start by searing the roast beef in butter, then let it cook through slowly over low heat or in the oven (max 160°C / 320°F) until it reaches an internal temperature of around 50°C / 122°F. A good meat thermometer is really useful for roasts like this—almost essential! If roast beef cooks too long, it loses color, flavor, and moisture, which makes the meat tougher. And that’s exactly what you don’t want!
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 459.80 |
| Energie (kcal) | 110.00 |
| Vet (g) | 2.90 |
| Verzadigd vet (g) | 1.20 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 20.90 |
| Zout (g) | 0.08 |
Roast Beef (Silverside) Blonde d’Aquitaine
Roast Beef Roast from Blonde d’Aquitaine – beef carefully selected by my father, Lantinga Sr. Honest meat from our own region.
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- Delivery by saturday or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
Roast beef – who doesn’t love it? Lean and tender meat that’s perfect on a sandwich, but just as delicious pan-seared or roasted in the oven.
Bert-Jan Lantinga
Roast Beef Roast from Blonde d’Aquitaine – beef carefully selected by my father, Lantinga Sr. Honest meat from our own region.
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Product Information
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Preparation
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Voedingswaarde
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Reviews
Roast beef – who doesn’t love it? Lean and tender meat that’s perfect on a sandwich, but just as delicious pan-seared or roasted in the oven.
Bert-Jan Lantinga
What is roast beef?
Roast beef comes from the English term roast beef, and that’s exactly what it is: roasted beef. It’s cut from a lean muscle part of the cow, usually the sirloin or the round. In the Netherlands, it’s perhaps one of the most commonly eaten beef roasts—served hot as a roast for special occasions, but also very popular as cold cuts on a sandwich.
Roast beef is always cooked as a whole piece—preferably seared on the outside and still nice and rare on the inside. So start by searing the roast beef in butter, then let it cook through slowly over low heat or in the oven (max 160°C / 320°F) until it reaches an internal temperature of around 50°C / 122°F. A good meat thermometer is really useful for roasts like this—almost essential! If roast beef cooks too long, it loses color, flavor, and moisture, which makes the meat tougher. And that’s exactly what you don’t want!
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 459.80 |
| Energie (kcal) | 110.00 |
| Vet (g) | 2.90 |
| Verzadigd vet (g) | 1.20 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 20.90 |
| Zout (g) | 0.08 |
