When it comes to a show-stopping centrepiece for your festive table, few things rival a beautifully cooked joint of beef. Whether you’re feeding a crowd or planning an intimate roast for two, choosing the right cut makes all the difference — and that’s where our craft butchers come in.
At The Gog, we’ve been dry-aging and hand-preparing British beef for decades, working with trusted farmers who share our passion for quality and flavour. Our beef is traditionally dry-aged on the bone in our temperature- and humidity-controlled ageing room for a minimum of 28 days (often longer). This careful process allows the natural enzymes in the meat to tenderise it, while moisture loss concentrates the rich, deep flavour that supermarket beef just can’t match.
Unlike the large-scale multiples, who rely on faster, vacuum-sealed ‘wet ageing’ to meet volume demands, our dry ageing process is all about time, texture, and taste — no shortcuts, no compromise.
Dry Aged Beef Fore Rib
(also known as a ‘Rib of Beef’ or ‘Standing Rib Roast’)
A true celebration joint, and the king of roasts. The Fore Rib offers a perfect balance of tenderness and marbling, with the bone adding that unbeatable depth of flavour. It looks spectacular on the table and carves beautifully — ideal for festive feasts or Sunday lunches when you want to impress. Click to order.
Beef Ribeye on the Bone
(often called a ‘Côte de Boeuf’)
If you love your beef rich and juicy, this is the one. The Ribeye on the Bone delivers the best of both worlds — incredible succulence from the ribeye muscle and that unmistakable depth from cooking on the bone. Perfect for smaller gatherings or when you want restaurant-style drama at home. Click to order.
Beef Fillet Centre Cut
The most tender of all beef cuts, prized for its buttery texture and lean, fine grain. It’s the classic choice for Beef Wellington, or simply roasted whole for an elegant celebration dish. The Fillet Centre Cut is all about refinement — no fat, no fuss, just melt-in-the-mouth luxury. Click to order.
Dry Aged Rolled Ribeye
Our most popular boneless roasting joint. Rolled Ribeye offers all the flavour and marbling of a rib roast, but with the convenience of easy carving. The result? A rich, juicy roast that’s just as impressive as it is effortless to serve. Click to order.
Beef Picanha
(also known as Rump Cap or Top Sirloin Cap)
A Brazilian favourite that’s fast becoming a British one too. With its generous fat cap and deep, beefy flavour, Picanha is best roasted or cooked over fire. Slice it across the grain and you’ll discover why it’s the butcher’s choice for flavour and texture. Click to order.
Bone Marrow Canoes
An absolute treat for flavour lovers. Roasted bone marrow makes an indulgent side dish or accompaniment to steak — spooned over the meat or spread on sourdough with a pinch of sea salt. It’s the chef’s secret to unbeatable richness and umami. Click to order.
Craft Butchery Worth Celebrating
Every joint that leaves our Butchery has been expertly trimmed, tied, and prepared by hand — the way proper butchery should be. Our team take pride in every stage, from selecting the right carcasses to ageing, cutting, and presenting each piece beautifully.
Whether you call it a rib roast, Côte de Boeuf, or Picanha, one thing’s for sure: you’ll taste the difference when it’s dry-aged and butchered by hand.
So, if you’re planning your festive feast, Sunday roast, or a celebration worthy of something special, our butchers are here to guide you to the perfect joint of beef — full of flavour, craftsmanship, and that unmistakable Gog quality.
Ready to Order?
Visit us in the Butchery or simply browse our Online Butchery Selection. Pre-orders for the festive period are now open — secure your joint early to avoid missing out.