All our beef comes from our own supply of Black Angus Cattle.
They are dry aged for up to five weeks. Through the dry aging process beef looses moisture which intensifies the flavour of the beef.
This is the Rolls Royce of roasts. Dry aged Black Angus Rib Roast has just the right amount of fat to deliver the perfect roast beef dinner. This meat is so tender it can be cooked quickly. We suggest a generous sprinkling of cracked black pepper and sea salt. Add some fresh herbs like thyme and rosemary. Roast for 30 minutes at 220c uncovered then reduce the heat to 170c. Follow the times below to cook the joint to your liking.
Rare 10 minutes per 500g
Medium 15 minutes per 500g
Well done 20 minutes per 500g
Remember to rest the joint once it is cooked. This is vital and a hugely underestimated part of roasting. Ideally rest the joint for about 15 minutes in a warm room. If your kitchen has a draught leave the joint in the turned off oven with the door open.