Native Breed Wing Rib of Beef – Bone In

Description

The wing rib of beef is cut from the 6th rib onward from the loin, the first five ribs being for the fore rib.

This is the same area as sirloin steak and is leaner than the fore rib joint. A good outer covering of fat and marbling in the meat ensures a tasty and succulent result.

What will arrive?

• Bone in – This is just as nature intended with the rib bones left intact.

Your wing rib joint has been dry aged in our purpose built maturation room. It will be a dark red colour on areas that have been exposed to the air and when cut will be a lighter red and slightly moist.
Dry ageing works well on rib joints and only good quality beef will take to this process. It must have good marbling in the meat and a good layer of fat on the outside for protection from the air during the ageing process.
Don’t forget that the fat on your beef is the good type of natural fat that comes from the way our beef is grass fed. This is the opposite to synthetic fats and oils and the fat that is found on factory farmed beef. Our beef is high in omega 3 and 6.
If you’re worried about the fat or don’t like the taste, then cut it off when you carve and not before you put it in the oven, as it helps to keep the joint moist during cooking and imparts flavour into the meat.

If you prefer a boneless joint, you might like to consider our striploin joint, this is the same cut but with the bones removed. It’s easier to carve and if it’s too big you can cut sirloin steaks of it.

If you want something slightly less costly but equally impressive on the table, you might like our fore rib of beef roast.

If you’re looking for a particular breed or would like something ageing for longer, join our SteakHolder Club or get in touch with Ian by email and we’ll get back to you.