Longhorn Beef
Longhorn ribeye, cut from the forerib to around 250g a steak. The richest of the prime steaks, with a knot of fat at its centre that melts as it cooks.
Ribeye is the forerib cut into steaks: the same eye of meat that makes the forerib the best roasting joint on the animal, sliced between the ribs and taken off the bone. It carries more marbling than sirloin and a looser grain, a knot of fat at its centre that melts into the meat as it cooks, and around one edge the rib cap, the crescent of muscle that plenty of butchers will tell you is the best mouthful on the animal.
Ours is English Longhorn, raised on Herefordshire pasture and given the years the breed needs. Every ribeye is hung for a minimum of 35 days, then cut to around 250g – a proper steak for one – by Jim and the team.
2 × 250g – dinner for two.
4 × 250g – two dinners for two, or one for four.
Weights are minimum weights, so a steak may be a little heavier but never lighter. If you would rather one big steak to share, the Longhorn Côte de Boeuf is the same cut, left on the bone and cut thick.
Allergens: None
Take the steaks out of the fridge half an hour before you cook them, pat them dry and salt them well.
Get a heavy pan as hot as it will go, stand each steak on its fat edge for a minute to render it, then give it two to three minutes a side. Ribeye is at its best at medium-rare, when the fat at its centre has had time to soften.
Rest for five minutes before you cut into it. Use a thermometer if you have one: 52°C at the centre for rare, 55°C for medium-rare.
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, Approx. 1kg, on the bone, 1 kg
Longhorn Beef, Serves 6 to 14
Longhorn Beef, Serves 6 to 20
Longhorn Beef, Serves 5 to 12
Longhorn Beef
Middle White Pork
Ryeland Lamb
Shop all meat
News Rare-breed Meat Supplier Huntsham Purchased by Suffolk Farming Group
Recipes Christmas Porchetta
All Farm Stories
