English Forerib of Beef

Description

The king of roasting joints, a truly magnificent spectacle when brought to the table for carving.

Full of flavour and beautifully tender. One of our personal favourites, and just what’s required for a special occasion.

Cut from the forequarter, it has a lovely marbling, which gives an intense flavour.

All of our steak meat is traditionally dry-aged for up to 32 days.

Why do we Dry-Age?

To allow the meat to mature under a controlled environment. During this maturation process, natural enzymes are released into the meat, which enhances flavour & tenderness. Thus, giving a firmer textured product, and will cook better due to the lack of moisture, which would normally be retained in the meat, had it not been dry-aged.

This is primarily why our beef differs from supermarket meat.

Mike’s Cooking Tips

For RARE calculate your cooking time @ 20 mins per lb, plus 20 mins, and remember to rest for at least 20 mins. Cook at 180 deg C.

For MEDIUM calculate your cooking time @ 30 mins per lb, plus 20 mins, and rest for 20 mins, also cook at 180 deg C.

Our Guarantee to You.

We strive to deliver the most perfect produce. If you are unhappy with any part of your delivery, we would like to know. Therefore, please contact us within 24 hours, and Mike will do his utmost to resolve any issues, usually by replacing the product or refunding you.