Grass-fed Norfolk fore-rib of beef, dry-aged for 30 days here at The Gog for tenderness and deep, rounded flavour.

Left on the bone, this generously marbled cut brings richness and succulence to the roasting tin. As it cooks, the fat renders and the outside develops a beautifully browned crust.

The meat eater’s roasting joint, made for a table full of friends.

Expect:

• Deep flavour from 30 days of dry ageing
• Grass-fed Norfolk beef
• Generous marbling
• An impressive joint on the bone

Perfect for:

• Christmas dinner
• Traditional Sunday lunches
• Serving with crisp roast potatoes and Yorkshire puddings
• Making rich gravy from the roasting juices

Choosing your size:

• 1 rib: approx. 1.4kg - serves 2-3
• 2 ribs: approx. 2.8kg - serves 5-6
• 3 ribs: approx. 4.2kg - serves 8-9
• 4 ribs: approx. 5.6kg - serves 10-12
• 5 ribs: approx. 7kg - serves 13-15

Serving sizes allow for generous adult portions with accompaniments. Choose a larger joint if you’d like leftovers.

Rest well after cooking and carve across the grain.

Our meat is prepared and cut by hand, so the weight of each joint may vary slightly.