The Fore rib of beef, a glorious roasting joint, comprises of the first 5 bones of the loin, has ample marbled fat running through the meat, which intensifies the flavour and ensures that the beef is kept tender through the cooking process.
Best served Rare or Medium
• Delicious, outdoor, extensively reared, grass & herb rich fed UK beef from our slow maturing native bred cattle.
• Dry Aged for 4 weeks on the carcass.
• 100% traceable carcass beef