Grass
Grass

Grass Fed Rib of Beef

From £56.25

Stunning and indulgent, our grass fed rib of beef the bone evokes a real sense of old-fashioned feasting and is probably the most impressive of all beef cuts. If you're looking for a knock-out celebration centrepiece you can be assured that a grass fed rib of beef will take centre stage.

With plenty of fat running through the joint to keep it soft, our rib has an old-fashioned depth of flavour that can only be described as 'properly beefy'.

Hung on the bone for four weeks to enhance both texture and flavour. 

Our Grass Fed Rib of Beef is prepared chined and beautifully presented ready for you to pop straight in the oven.

We recommend 2 portions per bone

Your meat will arrive frozen.

When your meat arrives simply pop it into your freezer.
When you have chosen what you would like to eat, drop your items, still in their individual packaging into cool water and wait for 15 minutes until they are fully thawed. Once fully thawed remove the packaging and get cooking.

You can also gently thaw any items by leaving them in the fridge or at room temperature.

For more information about how to store Pipers Farm click here

Sustainable

We farm in harmony with nature, using regenerative farming techniques to nurture our countryside. By supporting us you are helping us to sustain 25 small-scale farming families.

Our Mission

Speedy Delivery

We offer speedy next day delivery in our 100% recyclable packaging. There is a minimum order value of £30 for all orders. We deliver to the whole of the UK, including the Scottish Highlands and Channel Islands.

Delivery Information

Unrivalled Quality

We have received the countries highest accolades including; BBC 4 Food & Farming Best Producer, The Telegraph's Best Butcher, The Independent's Best Meat Box, Great Taste Top 50 Best Food Products.

Quality

Notes from the kitchen

Place the rib in a roasting dish and pop it into a 220C oven for 20 minutes.

Turn down the oven to 160C and roast for 30 minutes per kg.

Rest for 20 minutes in a warm place before carving.