Description
The fore rib is the first 5 bones of the loin, it has marbled fat running through the meat to intensify the flavour and keep the beef tender and moist while cooking. You can either cook whole as a roasting joint, or carefully cut it into delicious rib eye steaks.
The cattle are 100% grass fed and reared on pastures in Somerset.
Our beef products are all hung on the bone for at least 28 days to develop a rounded depth of flavour. Then hand cut by Master butchers in the famous Smithfield meat market, London.
Storage
Keep refrigerated 0°C to +4°C. Once opened, cook within 24 hours and do not exceed use by date. For use by date see front of pack.
Suitable for freezing
If freezing, freeze as soon after purchase as possible and within the use by date. Use within one month. Defrost thoroughly in the bottom of a refrigerator and cook within 24 hours. Do not refreeze once defrosted.
