The English term “roast beef” literally means “roasted beef”.

Its spread in Italy dates back to the first half of the 1800s.
The term was first used in 1837, in a letter sent from London by Mazzini.

It is a classic recipe of Anglo-Saxon origin famous worldwide, widely known not only in England but also in Ireland, Canada, and Australia, and more generally in all Anglo-Saxon countries.

Australia is the largest meat-consuming country in the world with a consumption of 205,000 pounds per capita.
Australians consume 205 pounds per person annually.

It is served as a main meal, and leftovers can and are often served inside sandwiches with cheddar.

It is one of the dishes traditionally served for the traditional “sunday roast” with a side of Yorkshire pudding, but it is also often served as a cold cut in deli shops.

The “sunday roast” or ‘weekly Sunday roast’ is a British tradition brought by settlers to Australia at the end of the 18th century; it was common practice to cook a roast before going to church, then come home and have a hearty meal, and extend the leftovers throughout the next week.
It is a tradition for Anglicans and English Catholics to fast before Sunday services, with a more abundant meal to break the fast afterward.


Roast beef is mainly prepared with the loin and the sirloin (entrecote), the piece is to be roasted, that is, cooked initially at high heat, then continued at moderate heat.
It can be cooked either in a pot or in the oven.