Whether selecting a beef chop to share between two or a larger Sunday roasting joint, our French trimmed Carvery Ribs are magnificent joints of beef.
Smaller weights can be treated like a steak, started in the pan with a generous layer of seasoning and finished in the oven.
Larger weights benefit from roasting on a trivet of root vegetables.
All of our beef is dry-aged for a minimum of 28 days. High welfare product, grass-fed, free range. Responsibly reared in the Glens of Scotland.
