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