Cote De Boeuf (Ribeye On Bone)

Our Beef Forerib is carefully hung for a minimum of 28 days to produce a distinctive flavour and succulent meat. The outer muscle is stripped off the rib-eye, then french trimmed to leave a superb, incredibly tender joint of beef for roasting.  It is  much loved for special occasions and Christmas, and is particularly suited to cooking on barbecues.

All of our meat comes from traditionally bred animals, largely grass-fed, who have led happy, outdoor lives.