Wow your guests at any event with a rib of beef on the bone, It looks great and you get much more of the flavour through the joint. The forerib has plenty of fat marbled through the flesh that adds flavour and keeps the meat tender during cooking. For easy carving the bone as been chined, the bone is cut from the rib bones but left on the joint. This allows for the bones to be easily removed for carving. After you have finished feasting, simmer the bones slowly to create rich beef stock for soups and casseroles.
As a guide each rib weighs in at approx 1-1.5 kg and serves 2-3. Please allow for a variance +/-500g with each joint ordered, though we will try to get as close to your desired weight as possible it really will depend on the individual animal">
Earthy, piquant and utterly delicious, this is one of the best Wholegrain Mustards money can buy. Stir through cheese sauce or mash for a robust tang and an attractive speckle and a beautiful pairing with our meats.
This strong, hot mustard follows the Victorian tradition of mustard making. Tempered by the judicious use of spices and vinegar, it is great with traditional English food such as hand-raised pork pies and good pork sausages!
This soft, smooth and mellow red has ripe, plummy fruit and is delightfully easy drinking. It is grown in an area where the warm sunny climate and ideal soil conditions allow the quality of the grapes to shine through. Modern wine production methods and carefully managed viticulture result in a wine with a rich, ripe and fruity character of a consistently high quality.
The Country Victualler The Engine Yard Belvoir Castle Grantham NG32 1PE