https://product-images.metro.ca/images/hba/he9/10344230617118.jpgThere is nothing like a good roast! Being considered a more tender cut, the top sirloin Angus roasts work best when cooked at low temperatures. The Angus designation is a certification that attests to superior quality meat. These roasts have excellent marbling and meet specific criteria. It is suggested to roast it in the oven at 325°F or if you have more time at 275°F. The roast should be very juicy, as long as you don't exceed the internal temperature of 160°F (71°C), which is equivalent to a "medium". (Internal temperature for medium-rare: 63°C or 145°F.) Make sure to cover your roast with aluminum foil and to let it rest for about 20 minutes after cooking. This last step will make all the difference.Platinum Grill221116https://api2.metro.ca/en/online-grocery/aisles/meat-poultry/beef-veal/roasts-ribs-racks/angus-beef-top-sirloin-roast/p/221116
There is nothing like a good roast! Being considered a more tender cut, the top sirloin Angus roasts work best when cooked at low temperatures. The Angus designation is a certification that attests to superior quality meat. These roasts have excellent marbling and meet specific criteria. It is suggested to roast it in the oven at 325°F or if you have more time at 275°F. The roast should be very juicy, as long as you don't exceed the internal temperature of 160°F (71°C), which is equivalent to a "medium". (Internal temperature for medium-rare: 63°C or 145°F.) Make sure to cover your roast with aluminum foil and to let it rest for about 20 minutes after cooking. This last step will make all the difference.
Product Number: 221116
Beef
Remove plastic wrap and foam tray and season meat if desired. Insert an oven safe meat thermometer in the roast and place in a roasting pan. For a more accurate reading place the thermometer in the center of the roast. For best results first sear the roast by leaving it uncovered in a preheated oven for 10-15 minutes at 450°F/230°C. Reduce the heat to 275°F/140°C. Leave roast uncovered and cook to desired doneness or refer to a weight/time chart. Once fully cooked cover and let stand for about 25 minutes before serving.
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