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Rib of Beef on the Bone


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Our Rib of beef on the bone is hand cut and tied from the same beef as our Rib Eyes, matured on the bone for a minimum of 35 days. An extra layer of fat marbled meat known as the cap is left on and rolled into the roast - giving an additional layer of flavour and helping to self-baste the roasting joint. Arguably the most flavoursome roasting joint, it strikes a perfect balance between flavour and tenderness.

Our beef is sourced from prime grass fed cattle from trusted local farms in the Scottish Borders.