Grass-fed British beef, matured for at least 28 days for a deeper flavour. The marbling in this traditional rib gives a mouth-watering texture, the perfect centrepiece for your next roast.
| Cooking guidelines from defrosted: remove all packaging and pat dry with kitchen paper. Allow 30 minutes for the meat to come to room temperature. Cooking temperatures and times: preheat oven to 250°C / fan 230°C / gas 9. Place the joint in a roasting tray. Season with salt and pepper. Sear meat for 15 minutes in the oven. Reduce temperature to 190°C / fan 170°C / gas 5 and add cooking time below. Rare: 20-25 minutes (internal temperature of meat: 45-47°C) Medium: 30-35 minutes (internal temperature of meat: 55-60°C) Well done: 45-50 minutes (internal temperature of meat: 65-70°C) Resting: once your joint is cooked to your liking, remove from the oven. Place it on a board or platter, cover with foil and leave to rest for at least 20 minutes. |
| Typical per 100g |
| Energy: 0 kJ/ 0 kcal |
| Fat: 0g, of which Saturates: 0g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 0g |
| Salt: 0g |
Supplied frozen
Our British, grass-fed, melt-in-your-mouth steak and our commitment to quality have earned us over 380,000 five-star customer reviews, not to mention our abundance of industry awards.
For almost 50 years, Donald Russell has carefully selected the highest quality beef, lamb, pork and more to supply the world’s top restaurants and luxury hotels, and are proud to deliver the same top-quality, great-tasting food direct to your door.
