Chilled Prime Rib 1 Bone, Grass-Fed Angus

A single-bone prime rib cut from grass-fed Argentine Angus cattle, grain-finished for 120+ days. The result is beautiful intramuscular marbling, a juicy, tender texture and a deep, natural beef flavour that speaks for itself. One of the most impressive cuts you can put on a table, whether you're cooking for two or a full gathering.

Best roasted low and slow in the oven, or started on the grill and finished at lower heat. The bone conducts heat evenly and adds depth to the flavour as it cooks. Season simply with salt - this cut doesn't need much help.

Note: the current batch is best enjoyed before 16 August. Quality and flavour are not affected - it's simply at its best now.