Fore Rib ( Bone In )A truly magnificent even majestic cut of meat, stunning in appearance and indulgent to taste . This timeless classic roasting joint evokes a real sense of old fashioned banquet feasting, and for me the most impressive of all beef cuts. With plenty of marbling running through this magnificent joint ensures it is kept juicy right up until you reward your taste buds with a proper taste sensation. Matured on the bone for up to four weeks enhances both its

For every 100g of Wallers Extra Lean Mince

removed from the bone

2 x 500g Herefordshire Minced beef

the natural way

Chicken Supreme 4 x 220g (English red tractor)

the tail removed too

and don't forget which ever steak he doesn't have first there is always other one for the next day

The old style pot roast meat

pure by-product remains: beef fat

Pork loin Steak 2 x 220g (English)

protective barrier

Chicken Stir-fry 2 x 300g (English red tractor)