Our rib roast, hand-rolled and tied by our head butcher, is a stunning joint. Cut from the centre of the rib, it has traditional marbling all the way through and a strong, rich flavour. It’s best cooked rare to medium-rare. Make sure to use those juices from the bottom of the roasting pan to make a special homemade gravy. 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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