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Grass-Fed Beef - Dry-aged Wing Sirloin Rib on the bone

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Grass Fed Beef - Dry-aged Wing rib of beef on the bone
Grass Fed Beef - Dry-aged Wing rib of beef on the bone
Gerard King

Gerard's Suggestion

"Roast hot and fast at first, to caramelise the fat, then reduce heat and cook to pink.

Don't forget to rest."

Grass-Fed Beef - Dry-aged Wing Sirloin Rib on the bone

No Reviews
pasture-fed
native-breed
dry-aged

Our Wing rib is an outstanding roasting joint. Sirloin steak on the bone: perfect for that special occasion

£145.00
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Why you will love our Grass-Fed Beef - Dry-aged Wing Sirloin Rib on the bone...

  • Grass-fed beef
  • Dry-aged, whole carcass hanging 
  • Wonderful marbling and depth of flavour 

A spectacular roasting joint, our Pasture-Fed Wing Sirloin Rib is a stand-out piece of beef. This wonderful cut of beef comes from free-roaming native breed cattle that are 100% grass-fed on meadows and pasture at one of our outstanding small, local Suffolk farms. We are a whole-carcass butchery and our heritage breed beef is dry-hung for between 5-8 weeks before we expertly cut it in the shop. 

The Wing Sirloin Rib is made up of three ribs cut from where the loin joins the forerib. This gives it the best of everything - it has a delicious layer fat on one side which protects the meat from overcooking, the bone to protect it on the other; it has plenty of wonderful marbling, and it combines the tenderness of sirloin steak with the depth of flavour of forerib. It's a fantastic centrepiece for any meal.

When cooking, leave plenty of time for it to rest at the end. Because bones retain heat, they will continue to heat the meat even when it's been taken out of the oven, so bare this in mind. 

Gerard King

Gerard's Suggestion

"Roast hot and fast at first, to caramelise the fat, then reduce heat and cook to pink.

Don't forget to rest."

Want to know more?

Our beef comes from trusted local Suffolk farms, carefully selected for their dedication to quality and sustainable practices. We work closely with farmers like Emily Winter, who slowly matures her 100% grass-fed Lincoln Red herd at Darrow Farm to produce exceptional beef, and the Somerleyton Estate, known for its regeneratively raised Welsh Black and Highland cattle. We are also proud to partner with Natasha Mann, whose award-winning Lincoln Reds graze by the River Alde’s lush meadows, yielding beautifully marbled, rich, and tender beef. Receiving whole carcasses allows us to hang the meat for 4 - 8 weeks (or more by request), ensuring superior flavour and texture.

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