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Salt Aged, Galloway Rib of Beef

The naturally reared beef we use lends itself well to this cut with the marbling creating exceptional succulence and flavour.

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The traditional Rib of beef always makes a fantastic Sunday roast. The cut is naturally full of flavour and visually it never fails to impress. The naturally reared, Galloway beef we use lends itself well to this cut with the natural marbling in the meat combining with the process of roasting on the bone to create exceptional succulence and flavour.


Our specialist butchers ensure the meat is dry aged for a minimum of 35 days using our unique Himalayan salt ageing chamber (click here to find out more) prior to cutting and then prepare the joint by initially removing the meat from the bones and trimming any excess fat away, the meat is then carefully tied back on to bones, the benefit of which means that when you have cooked the joint it gives you the option of snipping the strings and lifting the meat away from the bones for much easier carving.

Farm: Deep Clough Farm

Farmer: Nathan and Carole Brown

Breed: Galloway

Maturation: Grass Fed & 35 Day Dry Aged

Galloway Rib of Beef

Choose product

Salt Aged Rib Of Beef (1 x 2.5kg)

Serves: 5/6 People
£49.99

Salt Aged Rib Of Beef (1 x 4kg)

Serves: 8/10 People
£79.99

Salt Aged Rib of Beef (1 x 6kg)

Serves: 12/16 people
£119.99

Salt Aged Rib of Beef (1 x 8kg)

Serves: 16/20 people
£159.99

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Customer Reviews

Intense flavour, melt in the mouth texture

We bought a rib of beef when we were passing through Bury Market on our way back to Bristol. I had fussy dinner guests coming the next day. I didn't make a traditional English gravy, but served it au jus, with simple accompaniments. Some of us wanted it very rare, some just pink. The texture was perfectly tender for both tastes. The flavour was distinctive. I think I remember that meat used to taste like this in my youth, but rarely does nowadays.

I'm happy to know Albert Matthews delivers, because I have just ordered another one.
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Pudding
25/08/2012

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