Keep in the fridge below 5˚C. If you’re not going to eat it within a day or two, freeze your meat as soon as possible and always within the use by date. Once frozen, use within a month. Use on the day of defrosting.
How to cook beef fore rib joint
Rub the beef with a little plain oil and season generously with salt and pepper. Brown it well on all sides in a large frying pan, alternatively roast it in as high an oven as possible for 25 mins to brown. Cook at 180˚C for a further 20 mins per 500g (add/subtract 10 mins for well done/rare). Rest for 20-30 mins under foil and add any juices to the gravy.
Organic beef farmer
The beef comes from our producer group of small-scale organic farmers, who rear their animals to some of the highest welfare standards around. They are grass fed and enjoy an outdoor existence, reaching maturity naturally.
We choose traditional beef breeds, which we believe give better flavour. We carefully hang and butcher the meat ourselves, then mature it for extra flavour and tenderness.