This aged, hand tied roasting joint which located on the forequarter of beef is a great slower roasting beef cut. Do not confuse this cut with a rib of beef. This is a completly different roasting joint.

Butchers Tip

Remember to let the meat come to room temperature before you cook it and don’t forget to rest the meat before carving. This allows the meat fibres, (which contract in the oven) to relax again, so the meat will be more tender.