Local LocalSuitable for freezing Suitable for freezingDry aged Dry agedGrass fed Grass fed

The ultimate roasting joint, well hung with plenty of flavour and enough fat to keep it moist while roasting. This rib comes from the herd of Sussex cows raised in harmony with their surrounding countryside at Park Farm in Kent, grazing on grass pastures during the summer months and on home-grown forage once winter sets in. Best for: Roasting

Serves:Allow 1kg between 3 people
Produced in:Kent


Park Farm says:

Diet: Grass in the summer months, hay and silage in the winter, Dry Aged: Hung for 4 weeks on the bone, Abattoir: Tottingworth Farm, East Sussex

Storage Information

Keep in original packaging & refrigerate. Remove from packaging & rest at room temperature before cooking.

Shelf Life

Minimum 4 days

Cooking Instructions

Brown the meat at 220°C for 20 minutes, then turn the oven down to 170°C. Allow 20 minutes per 450g for medium, 15 minutes per 450g for medium-rare and 10-15 minutes per 450g for rare.

Meet Park Farm

Hawkhurst, Kent

‘I love Farmdrop because it’s an easy way for people to be able to buy good, honest food.’

Andy Clarke, Park Farm

Andy Clarke believes in low-­intensity farming, rearing his herds of Sussex cows and Romney sheep on traditional grasses – a slow

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