Rib of Beef
Normal rule of thumb is 1.5kg per rib but we can flex the weight/size a little bit. Just let us know you requirements in the comments box on check-out.
Does exactly what it says on the tin!! Slow roasting will release the rich flavour of these ribs which are well covered with fat and perfect for marinating. Try with Maldon Sea salt and ground black pepper, a dash of red wine and a crushed garllic clove.
Tradition is central to the Suffolk Food Hall butchery team. We have our very own herd of Red Poll cows how run with either a pedigree Red Poll bull or an Aberdeen Angus bull and are often grazing on the front paddocks that are nurtured to a level of quality rather than for a set time. Occasionally it’s not possible for the farm to keep up with demand so we look to friends and other local farmers of the traditional breeds, Lincoln Red, Aberdeen Angus, and Longhorn for support.
Our beef is tender, hanged for at least 28 days to ensure the mature flavour it deserves and boasts beautiful fat content, the root of the flavour, with marbling throughout.