Dry aging creates, hands down, the very best flavour and tenderness in beef. The process is carefully controlled in our specialist refrigeration unit. As the meat ages, moisture is lost and the flavour intensifies, in much the same way as reducing a sauce produces bolder richer flavour. The meat naturally shrinks considerably during the aging, but the end result is most certainly worth the cost.
Wow your guests at any event with a rib of beef on the bone, It looks great and you get much more of the flavour through the joint. The forerib has plenty of fat marbled through the flesh that adds flavour and keeps the meat tender during cooking.
For our full range of fresh beef please click HERE
For easy carving the bone as been chined, the bone is cut from the rib bones but left on the joint. This allows for the bones to be easily removed for carving.
Chef's Cooking Tip: Make sure the beef is at room temperature and seal on every side in a pan before roasting. Allow to rest after cooking for at least 10 minutes.
After you have finished feasting, simmer the bones slowly to create rich beef stock for soups and casseroles.
Store at 5°or below
As a guide each rib weighs in at approx 1-1.5 kg and serves 2-3
Please allow for a variance +/-500g with each joint ordered, though we will try to get as close to your desired weight as possible it really will depend on the individual animal.
All of our beef is locally sourced from British beef cattle, naturally raised on farms recognised for high standards of animal welfare. Your order is prepared here at The Country Victualler by our skilled butchers and delivered to your door fresh, so you can choose between freezing or consuming within a few days.
Shelf life 7 days.
Suitable for home freezing.