In (well, at least some of...) our eyes, the absolute champion of the Sunday roast. With the bones helping to distribute the heat and the cod fat rendering down during the roast, the end result is a beyond delicious, moist, essentially solid ribeye. A marbled, tender meat that produces the perfect bath for crispy roasties. Serve pink and expect no leftovers!
Our farmers' native breed cows are outdoor reared and grass fed, growing and maturing at their natural pace to develop a high fat content that keeps the meat moist during cooking. With our butchers then hanging and dry aging all of the gorgeous meat for at least 21 days, you're left with incredibly tasty beef, whichever cut you go for.
Air dry-aged and matured beef can be slightly darker around the edges than the centre - something you won't see in the supermarket. This is perfectly normal and indicative of traditionally aged meat.
Weights available: min 1.1kg (1 rib) and min 2.25kg (2 ribs)
All of our meat is cut fresh to order by our butchers.
Everything is available for next day delivery as long as you order by 1.30pm.
All further questions are answered here.
Season with some pepper and sea salt or a flavouring of your choice. Roast for 15 minutes at 220°C, then turn the oven down to 190°C and roast for a further 15mins per 500g for rare or 18mins per 500g for medium. Rest the meat for 15-30 minutes in a warm place before carving.Check out more recipes
Essentially – yes! Cooks very quickly compared to low and slow joints like brisket – don’t put this in your slow cooker! Roast medium rare and enjoy with green veg