Beef Fore-Rib Joint, Bone-In & Trimmed (2.4kg)
Daylesford
£105.00
(£4.38 per 100g)
Unavailable
1 delivery only
From traditional and rare, British beef breeds. Uncompromisingly succulent. A spectacle to roast and carve. Perfect for mid-sized family gatherings.
What makes me special?
- Serves up to 6 with ease
- This fore-rib joint comes with the bone-in. All the flavour locked in the bones will infuse into the meat over longer roasting times
- Generous marbling makes for one of the juiciest roasts around
- Grass-fed beef, grazed on organic pasture across in the Gloucestershire countryside
- From Traditional and rare breeds such as South Devon, Gloucester and Aberdeen Angus
- Dry-aged for maximum taste and tenderness
- Provided by Daylesford Organics —proud recipients of over 100 organic food awards, and pioneers of compassionate, sustainable farming practices
What makes me special?
- Serves up to 6 with ease
- This fore-rib joint comes with the bone-in. All the flavour locked in the bones will infuse into the meat over longer roasting times
- Generous marbling makes for one of the juiciest roasts around
- Grass-fed beef, grazed on organic pasture across in the Gloucestershire countryside
- From Traditional and rare breeds such as South Devon, Gloucester and Aberdeen Angus
- Dry-aged for maximum taste and tenderness
- Provided by Daylesford Organics —proud recipients of over 100 organic food awards, and pioneers of compassionate, sustainable farming practices
Read more
Producer
Producer
"Over thirty-five years ago, we began to turn our family’s farmland over to sustainable, organic farming, first in Staffordshire and then in the Cotswolds. What began as a simple passion for real food and a desire to feed our children better has grown into Daylesford as we know it today, one of the most sustainable organic farms in the UK,” says Carole Bamford, founder of Daylesford. With over 100 organic food awards under their belt, Daylesford are dedicated to growing, making and cooking seasonal, organic food. They’ve a few simple rules to help guide their way. The food must be fresh, full of flavour and contain as many natural vitamins and minerals that come from food that’s harvested (and eaten) at its best. Daylesford are true champions of organic, sustainable farming on their land in Gloucestershire and are fully certified by the Soil Association.
Nutrition
Nutrition
Nutritional Information - typical values per 100g/ml
Energy (kJ): 1053
Energy (kcal): 256
Fat (g): 21
of which saturates (g): 9.1
Carbohydrate (g): 0
of which sugars (g): 0
Fibre (g): 0
Protein (g): 16.8
Salt (g): 0.1
Energy (kJ): 1053
Energy (kcal): 256
Fat (g): 21
of which saturates (g): 9.1
Carbohydrate (g): 0
of which sugars (g): 0
Fibre (g): 0
Protein (g): 16.8
Salt (g): 0.1
Ingredients & allergens
Ingredients & allergens
100% Organic beef*. Made in a factory that handles GLUTEN and MUSTARD.
*=Produced to organic standards.
*=Produced to organic standards.
While we do everything we can to ensure the information on this page is correct, ingredients, nutritional and dietary information are subject to change. So along with the information on our website, we always recommend that you read each label carefully before enjoying your items.
Storage & prep
Storage & prep
Keep refridgerated below 5°C, consume within use by date.
Suitable for freezing. Freeze on day of delivery, and use within one month. Defrost thoroughly and use within 24 hours, do not refreeze once thawed.
When defrosting ensure product is fully defrosted and use within 3 days.
•Preheat oven to 220°C/Gas 7.
•Pat your beef dry.
•To make a herb or spice rub, pound chopped herbs like rosemary and thyme with garlic, salt and pepper. Mix in a little mustard and olive oil. Rub all over the meat.
•Put your beef joint on a bed of aromatics: halved carrots, wedges of onion, crushed garlic, celery stalks, bay leaves.
•Roast at the high temperature for the first 20-30 mins, or till a golden crust forms on the beef.
•Then, lower the heat to 160°C/Gas 3 and cook for: • 20 mins per 500g for rare • 25 mins per 500g for medium rare • 30 mins per 500g for medium well • 35 mins per 500g for well done.
•As with all meat, the longer you let it rest before carving, the better.
Suitable for freezing. Freeze on day of delivery, and use within one month. Defrost thoroughly and use within 24 hours, do not refreeze once thawed.
When defrosting ensure product is fully defrosted and use within 3 days.
•Preheat oven to 220°C/Gas 7.
•Pat your beef dry.
•To make a herb or spice rub, pound chopped herbs like rosemary and thyme with garlic, salt and pepper. Mix in a little mustard and olive oil. Rub all over the meat.
•Put your beef joint on a bed of aromatics: halved carrots, wedges of onion, crushed garlic, celery stalks, bay leaves.
•Roast at the high temperature for the first 20-30 mins, or till a golden crust forms on the beef.
•Then, lower the heat to 160°C/Gas 3 and cook for: • 20 mins per 500g for rare • 25 mins per 500g for medium rare • 30 mins per 500g for medium well • 35 mins per 500g for well done.
•As with all meat, the longer you let it rest before carving, the better.