This is a roast for the true foodie.
A joint that's been dry aged for at least 28 days. It's a deep maroon in colour and will be bursting with flavour and supremely tender
A fore rib of beef turns any dinner a real occasion.
This is the best looking, most succulent roast, you can put on the table.
Scotch beef matured for at least 21 days. Maturing is crucial, because the flavours deepen and the meat becomes more tender and imbued with juice.
Roast the fore rib with the bone in to help it cook more evenly. It also prevents the joint from shrinking and makes for a more subtle flavour. Roast it slowly for best results.
Allow for 400g per person for a generous serving. 3kg (3 to 4 ribs) will serve six people generously.
Delivered, trimmed and ready to roast in a plain plastic catering bag. Trimmings are included in a separate bag, they're great for making gravy or beef stock.
This meat has been well aged so it won't look like the meat you buy in a supermarket. The surface will be dry and a deep maroon colour.
Refrigerate or freeze it. If you freeze it make sure it's well wrapped and airtight.
With fridge set at 1-4 °C
Always wash your hands before and after you touch fresh meat. Do the same with any chopping boards you use. And make sure you wipe down any surfaces raw meat has been in contact with.
Never let raw meat come into contact with other food in your fridge. And never – ever - let it come into contact with anything you'd eat straight from the fridge like ham, lettuce or cheese.
Store it separately in the coldest bit of the fridge. Usually the bottom of the fridge near the back.
Let the air circulate
All fresh meat - except bacon or anything in a vacuum pack - needs circulating air so as not to spoil. It does much better in the fridge if it's not covered in plastic. Store it in a bowl and cover it with a paper towel or tea towel, well away from ready to eat foodstuffs
Freeze meat as quickly as possible. Most of the damage to your meat is done when it's around the 0°C mark, because that's when the ice crystals are at their largest. These crystals puncture the meat so you lose some of the juices when it thaws.
Once frozen your biggest problem is air
Any frozen food in contact with the air will dry out and get freezer burn. So make sure anything you freeze is 100% airtight.
The slower you thaw your meat the less juice is lost. Defrost it in the fridge.