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Rib Roast 40 Day Dry Aged Boned & Rolled


Origin: Cheverton Farm, Shorwell, Isle of Wight
Salt-Aged: 40 days


The rib eye cut of meat is taken from the smallest, most tender end of the rib section.

It can be used as a roast or cut into rib eye steaks.

It is a prime cut best served rare to medium-rare.

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