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Native Breed Beef Sirloin Wing Rib

Grass fed and dry aged sirloin wing rib of beef, with plenty of marbling for great texture and flavour. Choose below the weight you would like and how you’d like your joint prepared. If you would prefer a larger joint, please let us know.

Grass fed and dry aged sirloin wing rib of beef, with plenty of marbling for great texture and flavour.

Choose below the weight you would like and how you’d like your joint prepared.

If you would prefer a larger joint, please let us know.

BBQ and GrillingRoast

£36.75£73.50

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Earn up to 74 Taste Points.

Taste Tradition Meat Delivery Box

Our delivery service allows you to pick a delivery date in advance when you reach the checkout.

Next day delivery is free on orders over £45.

Our deliveries are Tuesday to Friday as standard and we also offer a Saturday delivery as a premium service, but this is unfortunately an expensive option, so it’s much better to try and plan ahead.

Your order will be kept fresh in our insulated boxes and the box can be used as storage for larger cuts if you replace or re-freeze the ice sheets. This comes in very handy when you don’t have enough room in your fridge on busy special occasions.

How to store meat

 

Product Description

This prime sirloin wing rib beef joint will be from one of our native breed cattle, from our own farm. It has been raised on our grassland pastures for optimum flavour and nutritional value.

The beef has been dry aged on the bone in our own butchery near Thirsk for up to five weeks before being prepared by our butchers to the highest standards.

This is an outstanding roasting joint with great marbling and a good layer of fat. Sirloin is taken from the back of the loin, and is made up of ribs with an eye of marbled, tender and tasty meat. Left on the bone as a roasting joint it’s known as the wing rib. The fat content of the joint gives it tremendous flavour and keeps it moist as it cooks. The sirloin takes well to our dry ageing process, thanks to the covering of fat.

What will arrive?
You will have chosen one of our four preparations for your rib roast:

  • Bone in – This is just as nature intended with the rib bones left intact.
  • French trim – The top of the ribs are trimmed to leave some bone protruding.

Your sirloin rib joint has been dry aged in our purpose built maturation room. It will be a dark red colour on areas that have been exposed to the air and when cut will be a lighter red and slightly moist.
Dry ageing works well on rib joints and only good quality beef will take to this process. It must have good marbling in the meat and a good layer of fat on the outside for protection from the air during the ageing process.
Don’t forget that the fat on your beef is the good type of natural fat that comes from the way our beef is grass fed. This is the opposite to synthetic fats and oils and the fat that is found on factory farmed beef. Our beef is high in omega 3 and 6.
If you’re worried about the fat or don’t like the taste, then cut it off when you carve and not before you put it in the oven, as it helps to keep the joint moist during cooking and imparts flavour into the meat.

Grill/Barbecue
Set up your barbecue for indirect cooking. Heat the barbecue to 230c and roast the meat for around 25 minutes. Bring down the heat to 190c and continue to roast until you get the desired finish. Internal temperature should be 60c for rare, 65c for medium, 75c for well done. Allow the meat to rest before serving.

Roasting
Heat the oven to 230c and roast the meat for around 25 minutes. Bring down the heat to 190c and continue to roast until you get the desired finish. Internal temperature should be 60c for rare, 65c for medium, 75c for well done. Allow the meat to rest before serving.

Keeping your rib joint

Store your joint in the fridge on a plate below other products.

If you want to freeze your joint you should do it on the day it arrives, and keep it in it’s vacuum pack. The food-grade vacuum-sealed bags we use will help to prevent freezer burn, and are also ideal for thawing out later as they help to keep in the moisture during thawing.

Carving

Large bone in and French Trim Joint – Put the rib on it’s base and make a cut down the inside of the ribs to release them from the meat. Turn the meat to stand on the ribs and carve downwards to cut slices ready to serve.

Small bone in rib Joint – Lay the joint on it’s side and remove the bone. Carve across the width of the joint to create short slices.