Salt Aged, Galloway Rib of Beef

Description

The traditional Rib of beef always makes a fantastic Sunday roast. The cut is naturally full of flavour and visually it never fails to impress. The naturally reared, Galloway beef we use lends itself well to this cut with the natural marbling in the meat combining with the process of roasting on the bone to create exceptional succulence and flavour.

Our specialist butchers ensure the meat is dry aged for a minimum of 35 days using our unique Himalayan salt ageing chamber (click here to find out more) prior to cutting and then prepare the joint by initially removing the meat from the bones and trimming any excess fat away, the meat is then carefully tied back on to bones, the benefit of which means that when you have cooked the joint it gives you the option of snipping the strings and lifting the meat away from the bones for much easier carving.