Rib of Longhorn Beef

About Our Beef

All of our beef comes from our own longhorn cattle. They have been born and raised with care and respect on our farm giving you complete confidence in provenance and traceability. For more information about our cattle click here.

All of our beef is dry aged on the carcass for at least 30days to increase the depth of flavour and tenderness, when it’s ready it is expertly butchered into individual cuts, you can’t rush these things!

Cooking Tips

• Ensure the cut is at room temperature by removing from the fridge at least 2 hours before cooking.
• Turn your oven up to full heat.
• Season the joint well all over and sit it on a bed of roughly cut carrots, celery and onions (I like to leave the skin on the onions!), a bit of fresh thyme.
• Put it in the oven at full heat for 20-25mins.
• Then, turn the oven down to about 120c put a glass of water or white wine into the base of the tin and cook for anything from 4 hrs to however long you can possibly resist eating it!
• Take out and rest for 40mins (or more!)

Postage and Packaging

All our beef is vacuum packed to maintain maximum freshness, and comes fully labelled, just perfect for popping straight into your freezer.

All our beef is sold fresh (unless otherwise stated).

When you order our beef you’ll be given a choice of delivery or collection options, for more details on delivery please click here.

We are passionate about the environment and reducing our impact as much as possible. This is why we package our grass fed beef in sustainable ‘woolcool’ boxes. These are recyclable cardboard boxes lined with insulating liners made from british wool and packed with reusable ice packs. For more information about the work to restore nature on our farm, and the Longhorns role in this click here.

If you are after something specific that you can’t see in our product pages then please get in touch directly with enough notice we should be able to manage any requirements you have, click here to contact us.

We are currently doing a batch of beef the last week of each month, by the end of 2026 we hope to be doing two a month. This means that some items sell out very quickly, to avoid disappointment we recommend signing up to our newsletter here so that you will be first to hear when we have new stock available.