- Sold as a whole joint and weighs approximately 5kg.
- The boned and rolled forerib makes a fabulous roasting joint that would fit more easily in an oven than when left on the bone.
- The joint is dry-aged for a minimum of 28 days and then trimmed fresh when ordered.
- The ribeye is nicely marbled and by having the outer layer of meat and fat wrapped around it this creates a more flavoursome and tender roasting joint.
- It even tastes great as part of a cold meat platter the next day!