The fore rib of beef boasts a coarser grain compared to sirloin, yet it is brimming with rich flavour and tenderness, thanks to its intricate fat marbling. This cut features a generous layer of fat on top, which acts as a natural basting agent during cooking, ensuring the joint remains succulent. It’s an exceptional selection for roasting and has been carefully dry-aged for 28 days from our own herd of grassfed Longhorn and Welsh Black cattle.
Postcodes we deliver to are: LE12, LE11, LE6, LE4, LE7
£30.48 – £121.92
At our farm situated near Mountsorrel, the Winterton family employs traditional farming practices to raise and grass-feed our premium beef. Our specialty lies in breeding Longhorn cattle and nurturing Welsh Black Cattle from North Wales. We’ve carefully selected these native breeds due to their renowned ability to produce beef with exceptional fat marbling and a delectably tender flavour. To ensure the highest quality, our beef undergoes a 28-day maturation process in our state-of-the-art dry ageing refrigerator, skillfully managed by our expert butchers.
Serving suggestion:
3 -4 servings per kg. Allow a little extra for the bone.
Cooking instructions:
Bring to room temperature (at least 2 hours) and season with salt and pepper.
Place in a roasting tin and cook in a preheated oven at 240 C (gas mark 9) for 20 minutes.
Reduce temperature to 190 C (gas mark 5) and cook for a further 15 minutes per 450g for rare, add a further 15 minutes for medium or a further 30 minutes for well done.
If using a meat thermometer, we recommend a temperature of 50 degrees celsius toserve rare.
Leave to rest for at least 30 minutes before serving to achieve optimum tenderness.
