A real show stopper, our native breed rib of beef is marbled with fat and matured on the bone for 4 weeks. if you’re looking for an impressive feast let this take centre stage. with plenty of rich fat to keep ensure a beautiful softness with traditional flavour that you won’t forget.
Dry-aged on the bone to four weeks to enhance both flavour and texture. Remove packaging, put on a roasting tray and straight into the oven.
All our native breed beef is reared naturally so weights are not 100% accurate.
1 Rib - 2 to 3 people
2 Ribs - 3 to 6 People
3 Ribs - 6 to 9 People
4 Ribs - 9 to 12 People
Place your Rib in a roasting dish and pop it into a 220C oven for 20 minutes. Turn your oven down and roast for 30 minutes per kg. Rest for 15-20 minutes in a warm place before carving
Once you get your meat home
Simply pop it into your fridge or freezer.
For best results use fresh meat within 3 days or freeze on day of purchase for up to 3 months.
Always thaw meat thoroughly before cooking and do not re-freeze once thawed.