Dry Aged, Native Rib of Beef

Description

A forerib of beef is the most decadent of beef roasting joints which makes it perfect for that special occasion. The rib of beef is matured and dry aged on the bone for a minimum of 28 days to develop the flavour and tenderness. The bone is immaculately chinned for ease of carving and traditionally tied to ensure uniformity when roasting.

PLEASE NOTE CHRISTMAS DELIVERIES WILL BE MADE ON (TBC)

MONDAY 23^RD/TUESDAY 24^TH   

COLLECTIONS WILL BE ON

SUNDAY 22^ND 10AM-1PM

MONDAY 23^RD 10AM-5PM

TUESDAY 24^TH 10AM-12.30PM

PLEASE SPECIFY IN THE NOTES BOX YOUR PREFERED COLLECTION DAY ON CHECKOUT