Aberdeen Angus Prime Rib Steak – 1.2kg

Our butchers tips

The Prime Rib Steak from this Aberdeen Angus is a premium cut that combines the best attributes of British beef. Each steak, weighing 1.2kg, is derived from a Mount Grace farm, North Yorkshire Aberdeen Angus, celebrated for their marbling and healthy fats. These cattle graze on the lush pastures of Mount Grace Farm, which contributes to the distinctive taste and quality of the meat.

The marbling and fat within this cut are crucial; they melt during cooking, infusing the steak with richness and ensuring every bite is moist and flavourful. This natural fat is a direct result of the grass-fed diet, known for enhancing both the taste and the nutritional value of the beef.

We’ve aged this Prime Rib Steaks for 28 days in an environment enriched with Himalayan rock salt. This not only intensifies the flavour but also tenderises the meat, guaranteeing a steak that’s both flavour-rich and tender to the fork.

Ideal for a range of cooking methods, our Prime Rib Steak is versatile. It’s a cut that respects the heritage of British butchery while delivering a modern dining experience, perfect for those who appreciate the depth and character of truly great beef.

Meat the Breed

Aberdeen Angus cattle, often simply known as Angus, are a prominent breed in North Yorkshire, valued for their exceptional meat quality. Originating from Scotland, these cattle have become a staple in many North Yorkshire farms, contributing significantly to the region’s reputation for premium beef.

History and Characteristics

The Aberdeen Angus breed traces its roots back to the early 19th century in the counties of Aberdeenshire and Angus in Scotland. They are known for their distinctive black (and occasionally red) coats, polled heads (naturally hornless), and robust build. These characteristics make them well-suited to the varied terrain and weather conditions of North Yorkshire.

Adaptability to North Yorkshire

North Yorkshire’s diverse landscapes, from the rolling hills of the Yorkshire Dales to the rugged moorlands, provide an excellent environment for rearing Aberdeen Angus cattle. The breed’s hardiness and ability to thrive on natural pastures align perfectly with the traditional farming practices of the region. Many farms in North Yorkshire emphasize sustainable and ethical farming methods, allowing Angus cattle to graze freely, which in turn enhances the quality of the meat.

Meat Quality

Aberdeen Angus beef is renowned for its marbling, tenderness, and rich taste. The meat is finely textured, leading to a juicy and flavour-rich experience that is highly sought after by chefs and consumers alike. This superior quality is attributed to the cattle’s genetics and the natural grazing they enjoy in North Yorkshire.

Farming Practices

In North Yorkshire, farmers pay meticulous attention to the welfare of their Aberdeen Angus cattle. Emphasis is placed on maintaining high standards of animal health and well-being, with practices such as rotational grazing, natural feeding regimes, and regular health checks. This commitment ensures that the cattle lead healthy lives and produce top-quality meat.

Economic and Cultural Impact

Aberdeen Angus cattle play a significant role in the local economy of North Yorkshire. The breed supports many small to medium-sized farms, contributing to rural employment and the preservation of traditional farming techniques. Additionally, Angus beef has become a key element in the region’s gastronomic identity, attracting food enthusiasts and supporting local businesses.

Nutritional Benefits

Aberdeen Angus beef is not only prized for its taste but also for its nutritional benefits. It is a rich source of high-quality protein, essential vitamins such as B12 and B6, and minerals like zinc and iron. These nutrients are crucial for maintaining muscle health, supporting the immune system, and promoting overall well-being.