Rib.
Richly marbled and naturally full of flavour, the rib is home to some of the most indulgent cuts on the carcass.
From tender ribeye and impressive bone-in steaks to slow-cooked short ribs and generous roasting joints, this section offers everything from quick-cook favourites to deeply flavoured cuts made for sharing.
EATING NOSE TO TAIL
Better appreciation of exceptional beef.
For us, good beef is about valuing the whole animal — not just the familiar steaks and roasting joints. Every cut has its place, from richly flavoured slow-cooking cuts to offal, bones and everything in between.
Eating nose to tail means making the most of what each animal gives us, reducing unnecessary waste and rediscovering cuts that have been enjoyed for generations. Some need a little more time or a different way of cooking, but that’s often where some of the best flavour is found.