Beef fore rib Reared by Giles & Geoffrey Maddaver at Looe, Cornwall

£61.45 / 2.75kg


Organic grass-fed rib of beef. The king of roasts! This cut is taken from the end of the sirloin. It has natural fat running through, which flavours and bastes the beef as it cooks. Tender, full of flavour, and partially boned for easy carving.

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.

Serves 8-10.

How to prepare

Remove the beef from the fridge about 30 mins before cooking. Rub 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 20 mins to brown.

Roast at 180˚C/Gas 4 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.


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.

Delivered in insulated packaging to keep cool on your doorstep.

Don't miss these...

Beef fore rib recipes

View all Beef fore rib recipes