Free Range Rib of Beef
Grass-based diets, high-health soil and slow-grown beef
The pedigree Sussex cattle roaming the farm today are excellent forage converters, producing the highest quality mature beef. The Sussex is one of our oldest native breeds and descends directly from the red cattle that once inhabited the forests of the Weald during the Norman conquest. Calm and docile by nature, they are easier to handle than some of the continental breeds, making them a joy to work with.
Our native pedigree Sussex herd flourish on their healthy, natural grass-based diet. The cows graze our diverse herbal leys while shading and picking at the farm’s hedgerows and trees for up to eight months of the year. During winter, they are housed in our spacious barns and fed a varying diet of meadow hay and clover silage.
Our Free Range Rib of Beef is best enjoyed when roasted to perfection. Start by bringing the joint to room temperature for at least one hour before cooking. Season generously with sea salt and cracked black pepper, then place skin-side up in a preheated 160°C oven. Allow approximately 20 minutes per 500g plus an extra 20 minutes for medium-rare results. Baste regularly with its own juices and the rendered fat to keep the meat succulent and develop a golden crust. For a classic finish, increase the oven temperature to 200°C for the final 15–20 minutes to crisp the exterior. Rest the beef for at least 15 minutes before carving—this allows the juices to redistribute, ensuring tender, flavourful slices. Serve with natural pan juices or a red wine gravy for an exceptional meal.
Price is per KG so if you want a bigger joint increase the Quantity
