The night before season your wing rib roast well with salt and pepper and place back in the fridge.

The next day remove from the fridge for several hours before you start cooking.

To cook the wing rib of beef dry your beef joint well and season lightly again. Preheat the oven to 220°C.

Make a trivet of carrots, celery and onions and place your beef on top. Roast for 30 mins before adding plenty of thyme to the roasting dish and lowering the temperature to 160°C

Cook for a further 12 minutes per 500g till it reaches 52°C internal temperature.

Rest well for at least 30 minutes and carve for the perfect sunday roast.

All our meat is delivered frozen.

We deliver it to you in insulated sustainable wool packaging that can keep it frozen for 72hrs. When you receive your meat please put it straight in the freezer. Even if it has defrosted it is ok to put back in the freezer as long as it is not warm.

We deliver it frozen for a number of critical reasons:

• Natures preservative. Freezing is one of the most ancient of all methods of preservation. We firmly believe that when frozen rapidly there is no loss of quality in the meat.

• Sustainability. By freezing our meat we can ensure there is as close to zero waste as possible. Our meat is frozen as soon as it is butchered in protective packaging that allows us to keep the meat perfectly for over a year. This is vs 10 days for fresh.

• Seasonality. Like vegetables, meat has a season. By freezing our meat we can select our produce when it is at its very best. Fresh meat butchers cannot do this and you can taste the difference in our meat.

• Better supporting farmers. For our farmers it is most profitable for them to get the produce off the farm as soon as it is ready. This allows us to support them better.