Cut from the forequarter, boned and rolled; this joint is marvellously moist and oozes scrupulous flavours.

The fore rib joint is the star of the show. Cut from the forequarter, boned and rolled; this tender joint comes packed with flavour. Consider this the daddy of all roasting joints, the one you wheel out for that very special occasion. The fore rib cut is made up from the first five bones of the loin after the three wing ribs. Just enough marbling running through it, ensure the fore rib is packed with bags of flavour. All of our beef come from grass fed cattle, free to roam the pastures and growing at natural rates, which in turn ensures a healthy, tasty meat.

Cooking Instructions

Take your joint out of the fridge 30 minutes before cooking, to bring to room temperature. To Oven Roast: Preheat the oven to 240°, wait 15 minutes then seal the joint in a hot oiled pan for 3-4 minutes over a high heat before transferring to the oven. Roast in the oven for 20 minutes then turn the oven down to 190°C and allow a further 15 minutes for rare, 30 minutes for medium or 45 minutes for well-done. If you have a meat thermometer then cook to 45 – 55°C for rare, 58 – 65°C for medium or 70 – 75°C for well done. All ovens and their temperatures vary, please adjust accordingly as the above is a guide only.

Nutritional Information

ENERGY: 1052 kJ/253kcal

FAT: 19.8g

of which SATURATES: 5.9g


of which SUGARS: 0g

PROTEIN: 18.8g

SALT: 0.1g


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