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We recommend 4 portions per kg.
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The perfect choice for a real celebration meal, Pipers Farm boneless forerib is a sophisticated joint with incredible, complex character. Cut from the end of the sirloin muscle and expertly boned-out by our skilled butchers, the rolled forerib includes several of the muscles from the shoulder and benefits from exceptional marbling. The combination of these different muscles with melting fat makes this a moist, juicy joint with distinctive flavour and tender texture. With the ribs removed, our boneless forerib makes a spectacular centrepiece while proving very easy to carve and serve.
At Pipers Farm we believe that the very best free range beef comes from traditional breeds that have grown slowly and eaten a natural, grass-only diet. We don't pack our Devon Red Ruby cattle full of cereals because we'd rather wait a little longer and let them develop strong muscles and robust skeletons at the speed nature intended. Our pasture is packed full of diverse grasses, clover and herbs and we don't spray it with pesticides and fertilisers - the cattle provide the fertiliser as they graze. This is an old-fashioned way of farming that protects the environment, promotes animal welfare and means the meat you eat is untainted by chemicals and back full of health-giving benefits. Once slaughtered, we hang our beef on the bone for four weeks to maximise tenderness and consolidate flavour. We've taken our time at every stage and this results in the very best beef.
The complex character and marbling of Pipers Farm rolled forerib means it responds well to a slightly longer cooking time than some other boneless beef cuts. Let your joint come up to room temperature before roasting at 220°C for 20 minutes. Turn the oven down to 160°C and continue roasting for a further 30 minutes per kg. Rest for 20 minutes in a warm place before carving. Serve with rich beef-stock gravy, crisp roast potatoes and Yorkshire puds cooked with beef dripping.
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