Longhorn Beef
The premier boneless beef joint – prime rib steak, rolled into a roasting joint you can slice right through for a Sunday or celebration centrepiece.
The forerib is a rare cut – scarce and premium. Longhorn forerib is doubly special – a heritage cut from one of Britain’s oldest cattle breeds that came close to being lost when farming turned to speed over flavour. Here on our Herefordshire pastures, our Longhorn are raised with patience, giving each animal the years it needs to mature, allowing the muscle to marble with fine threads of fat that season the meat so well.
Taken off the bone, rolled and tied in this way allows the joint to roast evenly and carve in clean, well-proportioned slices. Retaining the seam of fat through the centre of the joint, it’ll baste as it’s cooking and will cut like butter, straight through. Every forerib is hung for at least 35 days.
2kg serves six to eight, with enough left for sandwiches the next day – a special Sunday lunch joint.
3kg serves ten to twelve – one for when the whole family is around the table.
4kg serves fourteen to sixteen – this one’s the star of the show for a proper occasion.
Weights are minimum weights, so your joint may be a little heavier but never lighter, and you won’t pay for the difference. If you would rather your forerib classically bone-in, try our Longhorn Forerib, On the Bone. As always, if you need something cut to a particular weight for a particular table, call us and we will find one.
Allergens: None
Allow at least two hours out of the fridge for the joint to return to room temperature before cooking and season generously.
Start hot, at 240°C for twenty minutes, then drop to 160°C and give it roughly fifteen minutes a kilo for rare, or twenty for medium.
A rolled joint is thick and even, so a thermometer is the surest guide: 50°C at the centre for rare when you first take it from the oven, 55°C for medium.
Rest it for at least half an hour before you take the string off and carve. It will not go cold, and it needs the time. Final temperatures will be around 52°C for rare, 60°C for medium.
Always prepared to order and delivered chilled, in insulated packaging. All our meat is fresh, never frozen, so if you’re not ready to serve, you can freeze on arrival. Alternatively, follow the use by dates and keep in the fridge before cooking. And don’t worry if you won’t be in for the delivery – our packaging means your order will stay in peak condition for up to 12 hours.
We pack every order carefully, but if your delivery is late, damaged, incomplete or not properly chilled, please contact us on the day it arrives, on 01449 553606 or at [email protected]. Tell us your order number and send photos of the outer box, the packaging inside and the product labels.
Longhorn cattle provide the meat that made England famous for its fine roast beef. In our opinion, there is no better breed for the distinctive flavour of British beef as it’s always tasted.
Longhorn Beef, Serves 6 to 14
Longhorn Beef, Serves 6 to 20
Longhorn Beef, Serves 5 to 12
Longhorn Beef, Serves 8 to 22
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