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.