35day Dry Aged Aberdeen Angus Rib Of Beef – 2Kg Rib on the bone

At McCaskie's our trained butchers remove the base bone, remove the cap and trim the top of the rib and replace just the fat.
This not only makes the roast look superior but ensures its easier to carve and has less waste.

For lovers of the highest quality beef joint that is worth its premium price. Our Ribeye roasts are matured on the bone for a minimum of 30 days.This allows the flavours to develop and produces the most tender beef.

All our beef is selected from the very finest Scotch beef and is sourced only from Native Breed beef which has been grazed on lush green pastures and has developed marbling to ensure the best taste possible.

Suitable for freezing.
Freeze on day of receiving product.
Frozen shelf life – 3 months.
Fresh Shelf Life – same or next day.
Vacuum Pack Shelf – as per label.

When defrosting, allow 24 hours under refrigerated conditions. We recommend defrosting in original packaging.
Please wash hands after handling raw meat.

Allow meat to come up to room temperature, remove from vacuum pack and allow 10 minutes to 'bloom'. Pre-heat your oven to 210C-230C/GM6-8, place your uncovered joint in the oven and blast for 20 minutes if the joint is under 2Kg and 30 minutes for joints over 2Kg. Reduce the temperatures to 160C/GM3 and roast for the following times. RARE (very pink the middle 50C) 10 mins per 500g. MEDIUM (just pink in the middle 60C) 15 mins per 500g. WELL DONE (no pink 70C) 20 mins per 500g. Please rest the meat for 10-20 minutes prior to serving (best covered with foil) or in the oven with door open. Tip: Wrap the bones in foil to ensure the bones don't burn and go black.

100% Scotch Beef

Typical Values per 100g Energy 894kJ / 215kcal Fats 14.8g of which saturates 5.9g Carbohydrates 0.0g of which sugars 0.0g Fibre 0.0g Protein 14.8g Salt 0.13g