Longhorn Beef
A single Longhorn rib steak, cut thick and left on the bone. Around a kilo, enough for two generously. Seared hard, finished in the oven and carved at the table.
Côte de boeuf is the forerib cut into a single thick steak, one rib wide, with the bone left in. It is ribeye at its most generous: the same marbled eye and the same rib cap, but cut thick enough to take a real crust on the outside while staying pink all the way through, with the bone holding the heat as it cooks.
Ours is English Longhorn, one of the oldest cattle breeds in Britain and one that came close to being lost when farming turned to speed over flavour. We raise ours on Herefordshire pasture and give them the years the breed needs, which is where the marbling comes from. Every one is hung for a minimum of 35 days and butchered on site by Jim and the team. It is a steak to share, and the kind of thing worth putting in the middle of the table and carving there.
Approx. 1kg – serves two generously, or three with plenty on the side.
Sold on bone-in weight, and no two ribs are identical. For steaks off the bone, see Longhorn Ribeye Steaks. For the whole joint, see Longhorn Forerib, On the Bone or Longhorn Rolled Forerib of Beef.
Allergens: None
Take it out of the fridge an hour before cooking, pat it dry and salt it well. Heat the oven to 200°C.
Sear the steak in a very hot ovenproof pan for three to four minutes a side, standing it on its fat edge for a minute too, then move the pan to the oven for ten to fifteen minutes.
It’s ready at 50°C at the centre for rare, or 54°C for medium-rare. Rest it for ten minutes, cut the meat away from the bone and carve across the grain into thick slices.
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.
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