Dry Aged Beef Joints

Currently, our Ribs of Beef are sourced from cattle bred on the Scottish Highlands from smaller Native breeds like Dexter and Short Horn. We buy in whole roasting's of beef comprising of the rib, loin and rump which we age on the bone for a minimum of 32 days.  Carvery Ribs are the same as Fore Ribs with the chine and back bones removed meaning more meat per kg and an easy carve at the tableside.

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