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Grass-Fed Rib of Beef | HG Walter Ltd
Grass-Fed Rib of Beef | HG Walter
Grass-Fed Rib of Beef | HG Walter
Grass-Fed Rib of Beef | HG Walter Ltd
Grass-Fed Rib of Beef | HG Walter Ltd
Grass-Fed Rib of Beef | HG Walter Ltd
Grass-Fed Rib of Beef | HG Walter Ltd
Grass-Fed Rib of Beef | HG Walter
Grass-Fed Rib of Beef | HG Walter
Grass-Fed Rib of Beef | HG Walter Ltd
Grass-Fed Rib of Beef | HG Walter Ltd
Grass-Fed Rib of Beef | HG Walter Ltd

Grass-Fed, Dry-Aged Rib of Beef

Beef

£51.10

A showstopping roasting joint, our Rib of Beef is aged for a minimum of 28 days, intensifying the flavour and developing a beautifully rugged texture. Cut from the fore-rib, it’s a well-marbled, bone-in joint that carries just the right balance of meat, fat, and bone for depth of flavour and succulence.

The bone acts as a natural insulator, helping the meat retain moisture as it roasts, and the generous marbling renders down, basting the beef from within and creating a lovely caramelised crust.

Whether it’s the centrepiece of a Sunday roast or the highlight of a special gathering, this is beef as it should be. Our native breed beef is grass-fed and comes from Ayrshire in Scotland and Wexford County in Ireland.

Each bone is cut to around 1.4kg.

Allow 1 bone between 2-3 people.

Roast Rib of Beef
Roast Rib of Beef

Our ultimate roast rib of beef recipe to impress your Sunday roast guests!

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Our grass-fed beef is either Aberdeen Angus or Hereford from Ayrshire in Scotland, Wexford County, in Ireland, Norfolk and Suffolk. Sourced from small scale farmers who slowly rear their herds to the highest standard, on an hormone-free grass-fed diet.

We select our beef for its marbling and fat cover and dry age our prime cuts in our Himalayan salt chamber for a minimum of 28 days.

Beef
Beef

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