Forerib of beef is ribeye meat which is left on the bone for flavour and presentation.

We take a whole forerib of English beef and cut it down to your preferred size.

We've removed the chine bone which runs along between the ribs, which makes it easy to carve.

As well as looking impressive, cooking on the bone adds a real depth of flavour that you don't get with boneless meat.

We recommend cooking ribeye medium to well done to ensure the fat melts into the meat.

Choose from the following sizes:
5-Bone - weighs a minimum 5kg - serves at least 12 people
3-Bone - weighs a minimum 3kg - serves at least 8 people
2-Bone - weighs a minimum 2kg - serves at least 5 people

Supplied fresh