Autumn Forerib & Steaks Hamper
  • Forerib
  • Forerib on bone side
  • Bavette steak
  • Gammon steaks
  • Jessicarodgersimg 8415 copy
  • Jessicarodgersimg 8399 copy

Autumn Forerib & Steaks Hamper

  • Free range Free range
  • Native breed Native breed

In this box...

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  • Delivery info
  • Allergens and nutritional info

If you're after the ultimate roast, then look no further. Starring a beautiful beef forerib, this box is made for feasting. We've also included a truly tasty selection of steaks and kitchen staples for you to enjoy as the nights draw in. From sweet, dry-cure gammon steaks to ever versatile sausage meat, this box has it all.

Beef forerib is known as the king of roasting joints. With the rib bone helping to distribute the heat and the cod fat melting 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!

As well as the forerib, we've included native breed sausagemeat (great for stuffing and meatloaf), a pair of in-fashion bavette steaks, dry-cured hearty gammon steaks and versatile back bacon.

Our gammon is all dry cured, ensuring that the meat is tender with a natural sweetness. The meat is matured and naturally marbled, giving an intense flavour. Our farmers' pigs and beef herds are all native breed, outdoor reared and bred, free range and the cows solely grass fed. Our butchers hang and dry age all of the beef for a minimum of 21 days. 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.

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.

The sausagemeat in this selection box contains the following allergens:

Quick recipe ideas

Season with some pepper and sea salt. 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

Is a forerib just a solid ribeye?

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 in-season green veg

A second generation butcher, it's a family affair for Matt Waller

Local tasty produce

Autumn Forerib & Steaks Hamper

Autumn Forerib & Steaks Hamper


There are even more tasty morsels here