Our rib of beef is the grandest of roasting joints and one of our prized flagship cuts. Cut from the forequarter, this mouth-watering beef joint is full of fantastic marbling and intense flavour. We recommend weighing the beef and calculating its cooking time at 12 minutes per 500g for rare, 15 minutes per 500g for medium-rare, and 18 minutes per 500g for medium. Make sure to rest the meat for a minimum of 20 minutes before carving it, keeping it as juicy and tender as possible. Sourced from a handful of farms in Somerset, our West Country beef is grass-fed, free-range and high-welfare, meeting our own exacting welfare standards. We dry-age all of our hindquarter cuts on the bone for a minimum of 28 days, developing flavour and tenderness. The meat contains high amounts of omega-3 fatty acids and is loaded with vitamins and minerals due to the grass-fed diet. Hand-butchered in Somerset using traditional techniques, our grass-fed British beef is the best that you can get.
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