Description

Dry aged for a minimum of 5 weeks, the fore rib of beef is the ultimate roasting centrepiece

We trim our fore ribs so that only the rib bones remain, ensuring less waste, but still providing that wow factor presentation

Cut to weight, with each bone usually weighing 1kg (although this does vary)

1kg will feed 2 to 4 people, depending on appretite

Please note, that as we aim for high marbling in our rib-eye steaks, this means our fore rib selection will usually be well marbled (carrying fat). If you’d prefer a leaner roasting cut, a rolled sirloin may be a good option. Or please leave a comment at checkout to select ‘a leaner rib’