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Native Breed Wing Rib of Beef – Bone In

Cut from the loin of dry aged, grass fed, North Yorkshire beef.

This very special roast is cut from ribs that make up the sirloin. If you’re a lover of sirloin steak, this is the roast for you. A good covering of fat will ensure a moist and tender finished roast to entertain your family or friends.



Earn up to 85 Points.

Our butchers tips

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.

We prepare your order in our butchery on the day before delivery to ensure that everything reaches you in the best condition.


We deliver on a next day service throughout the UK mainland (please see below for restrictions). Your order is shipped in an insulated box.

Our delivery service allows you to pick a delivery date in advance when you reach the checkout. We are currently trying to restrict our delivery days to Wednesday, Thursday & Friday to enable us to plan efficiently. If you prefer a different day please get in touch and we’ll do our very best to help.

Delivery is free on orders over £45.


Restricted Areas

Unfortunately we are unable, currently, to provide a delivery service to some areas in Scotland. This is due to the time sensitive nature of our products which must be delivered in 24 hours. These are:

Scottish Mainland – AB30, AB33-AB36, DD8, DD9, FK16

Scottish Highlands – AB37-AB38, AB42-AB45, AB53-AB56, IV21-IV24, IV26-IV28, IV40, IV52-IV54, KW1-KW14, PA36, PA40, PH30-PH33, PH34-PH41

Scottish Offshore – HS1-HS9, IV41-IV51, IV54-IV56, KA27-KA28, KW15-KW17, PA20, PA41-PA49, PA62-PA76, PH42-PH44, ZE1-ZE3 – Northern Ireland



The post codes included are the following: HG1, HG2, HG3, HG4, LS21, LS29, BD20, BD23.

When you get to the checkout and enter your delivery address, you should automatically qualify for free delivery. If this doesn’t happen, please let us know. 

Our delivery days will be Thursday & Friday each week. Please select the day you would prefer, we’ll be in touch if there’s a problem. If you need something on a different day, please get in touch and we’ll do our very best to help.