Description
Longhorn cattle take their time, and ours are around three years in the making. The forerib is where that shows most: deep marbling, a proper layer of fat and a depth of flavour that younger, faster-grown beef simply doesn’t have.
We age the forerib on the bone and would always leave the bone in for roasting. It protects the meat in the oven, keeps it juicy and gives you a joint that looks the part when it arrives at the table. Carving is easier than it looks: cut the ribs away in one piece, then slice the eye of the meat.
For people who would rather have beef at Christmas and never quite say so.
GOOD TO KNOW
Weights shown are minimum weights.
CHRISTMAS PRE-ORDER
- This is a pre-order for Christmas, with delivery from the week commencing 14th December.
- We’ll confirm your delivery information from the start of December.
- If you can’t see the product you’re looking for, or you’d like to add anything after placing your order, please get in touch on 01449 553606 or [email protected].
