[mumofstig]

(though I'm a little confused about getting a joint of beef from a frozen salmon?  I think maybe something got mis-edited).

There is indeed a cut of beef called a Salmon cut silverside
https://www.tuckersbutchers.com/beef/roasting-joints/beef-silverside-salmon-cut.html#:~:text=Perfect%20with%20homemade%20Yorkshire%20puddings,bit%20pink%20in%20the%20middle.

The salmon cut gets its name as the muscle is shaped like a salmon, it comes from the back of the cow and it generally leaner that Topside so should be roasted slowly keeping it a bit pink in the middle.

[Growster...]

Our butcher used to make us up a 'Leg of mutton' joint, which I think is further up the shoulder than a 'Salmon Cut', and needed a longish time in the oven.

It was always a bit cheaper than better cuts, and anyway, as we were immediate neighbours, he always took a few pence off our order, and was a delightful gentleman in his own business! Luckily, his wife is still around for a great hug and a chat whenever we meet, but the shop has long gone, sadly!

[Subversive_plot]

(though I'm a little confused about getting a joint of beef from a frozen salmon?  I think maybe something got mis-edited).

There is indeed a cut of beef called a Salmon cut silverside
https://www.tuckersbutchers.com/beef/roasting-joints/beef-silverside-salmon-cut.html#:~:text=Perfect%20with%20homemade%20Yorkshire%20puddings,bit%20pink%20in%20the%20middle.

The salmon cut gets its name as the muscle is shaped like a salmon, it comes from the back of the cow and it generally leaner that Topside so should be roasted slowly keeping it a bit pink in the middle.

Not mis-edited then... just misunderstood by ME! My apologies. I've never heard of that before.