The beef forerib is a roasting showstopper. A beautiful treat for your Sunday, or a dinner party centrepiece, the beef forerib is perhaps the most well-known and popular roasting cut in the UK. Bone-in with a spectacular fat cover, the beef forerib packs a deep, flavourful punch with all the right ingredients to help the meat shine. With the rib-eye itself as the central cut, the meat from this joint is marbled with a strong, beefy taste. Putting it simply: there is no comparison when it comes to the perfect roasting cut.
We chine this joint to help you when it comes to carving. If you’d like a larger, 4-bone joint, click here.
‘The bland, mass produced meat market is not something we subscribe to.’ – Amy Jobe, founder of Lincoln Russet.
All Lincoln Russet beef is grass-fed and pasture-raised on our farm, feeding on the forage available to them on the land they occupy. The cattle are put out to the fields in the summer and brought indoors during winter. A hardy breed, the cattle put weight on well feeding on only grass and pasture. So, the result? A spectacular marbling and a deep, succulent flavour which we believe is some of the best you can find in the country today.
Only beef reared with passion will taste truly amazing. So, as fourth generation arable and livestock farmers, we’re experts on raising good beef cattle. To read more about how we raise our cattle, click here. Or, if you’d prefer a smaller beef box, here.