Dry-aged fore rib of beef

Dry-aged rib of slow-grown pasture-fed beef. Aged on the bone for 35days prior to butchery. In our opinion this is the king of roasting joints. Nothing beats the sight of a stunning rib of beef being placed at the centre of the table for a gathering of friends and family. The combination of tender, marbled, roasted ribeye steak and the incredible flavour of the surrounding 'cap' meat makes this the ultimate roast beef cut. 

Choose from a 1, 2, 3, 4 or 5-bone forerib roasting joint. All joints are chined and tied ready to roast.




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