Our grass-fed rib roast joint, which is the top end of the chuck, is a great budget cut. It is similar to beef brisket in the sense that it likes to be cooked slowly in its own juices. A rib roast or chuck is where a braising steak is cut from and comes from the upper shoulder or lower neck of the cow.

There are few different ways to enjoy our beef, but rib roast cooked in a slow cooker or crock pot is right up there. Leave it in there for 8 hours and you will taste a rich and melt-in-the-mouth piece of beef. It is nice and fatty, which really helps the cooking process, and the yellow fat, which is caused by the high grass content in the cow’s diet, is the best way to visually see the difference between the beef we sell and beef that has been rushed by feeding the cattle grain, which can turn out almost snow white.
 
£15/Kg