Often known as the medieval crown of roasting joints the traditional "on the bone" rib of beef cooked on the bone releases wonderful natural flavours to the palate.
Layers of natural fat sandwiching tender and succulent muscle, slowly cooked, the meat virtually melts in your mouth. A head turning table decoration for any banquet or dinner party!
Our Beef Herd
Reared grazing in the summertime on water meadows bordering the Great River Ouse in Great Barford and fed home grown cereals and grass silage, during the winter months, we guarantee our beef is mouth watering and succulent.
Arriving on the farm as reared calves at approximately ten weeks of age, the calves slowly mature into full adulthood over a period of approximately 18 to 24 months. During this time, our family ethos is to produce animal naturally with as little intervention as possible, therefore you can be rest assured NO growth promoters of harmful drugs are administered during their life cycle.