We’ve Won a Great Taste 3-Star Award!
Our Organic, Grass Fed Rib of Beef Brings Home a 3-Star 2021 Great Taste Award
We’re pleased to announce our 28 Day Dry Aged Rib of Beef on the Bone has been recognised for its exceptional taste with a prestigious 3-Star award from the Guild of Fine Food. The accolades are from the world’s largest and most trusted food and drink awards, with over 14,000 entries. Only 1.5% of entrants win all 3-Stars from the panel of over 500 experts, including chefs, buyers, food writers and retailers.
Here’s what the judges said about our grass fed and organic rib of beef from heritage breed cattle:
“This beef joint has a bright attractive exterior. Tasting from the well-cooked end of the bone alongside the rare inside presents a symphony of flavour, there is a depth of savoury notes and along with the tenderness and melt in the mouth fat, the eating quality of this beef gives an ongoing pleasure. We imagine this is reflective of the way the beef has been aged and treated with the respect it deserves. Delicious.”
“The meat is exceptionally tender, with the fat a gentle milky quality. We loved the lengthy aftertaste of the meat which was beefy in the best possible sense.”
“Fabulous in aspect and equally fabulous in flavour - this is a rare find, a sweet and tender-fleshed beef with no trace of lactic acid sourness, rather a grassiness and earthiness to the fore. The ample layer of deeply golden fat is rich, creamy, and so flavoursome we could dine on that alone. Lean and fat together are perfection - there's little more to say.”
“A very natural looking joint with a large proportion of fat and bone to flesh. The meat flavour is the essence of how beef should taste, and is lean and juicy and tender; and the fat is buttery and melts in the mouth.”
What makes our organic beef rib so worthy of a 3-Star Great Taste Award? The 28 Day Dry aged Beef Rib on the Bone is a premium cut from our heritage, organic and grass fed cattle. A true showstopper, this impressive joint is utterly tender and bursting with flavour, especially when cooked low and slow for melt-off-the-bone slow roast rib of beef. Alternatively, enjoy this award-winning cut flash roasted for a pink and juicy middle.
Our beef’s outstanding flavour and texture is a result of slow-rearing and grass-feeding our cattle with animal welfare at the forefront. The heritage Aberdeen Angus cattle spend their days grazing the organic pasture of our organic farm in Devon. The way nature should be, their grass fed diet allows for slow growth and a happy, healthy life. Ultimately, this leads to a better tasting, premium final product with a beautiful fat marbling presented in all our organic beef. Fat means flavour, and our grass fed beef is packed full of it. Plus, this healthy fat marbling has lower saturated fats, higher omega-3 fatty acids and more antioxidants, vitamins and minerals. Health benefits that stem from field to fork. No wonder it’s a winner.
All our organic beef is then hung for a minimum of 28 days in our organic butchery on the farm, to develop a truly mature, unmistakably meaty flavour and unbeatable texture. Our 28 Day Dry Aged Beef Rib on the Bone is a prime example of the results of hard work, dedication and allowing for natural food production.
How to Cook Rib of Beef
Fresh off the back of our Great Taste Awards 2021 3-Star win, we thought it apt to introduce the next in our How to Cook series. A Sunday roast staple, learn how to cook beef rib in this Eversfield Organic approved recipe. Whilst getting the best rib of beef recipe is important, it’s also key to work with the best organic meat. Our award-winning 28 Day Dry Aged Rib of Beef on the Bone makes cooking roast rib of beef that much easier. Plus, we bet it will impress even the toughest of dinner guests…
- Whilst the rib of beef comes to room temperature, pre-heat the oven to 240°C / 210°C fan.
- Once the rib has reached room temperature, rub the fat surface of the joint with a mixture of flour, dry mustard and pepper. Of course, you can also use any flavourings of your choice too.
- Place the beef rib in a large, heavy-base roasting tray and cook for 20 minutes at 240°C / 210°C fan.
- After 20 minutes, lower the heat to 190°C / 160°C fan and cook for another 15 minutes per 500g.
- Cook for an additional 15 minutes for medium-rare or 30 minutes for well done.
- Once cooked to your desired taste, allow the joint to rest for 30 minutes before carving. This will allow the meat to relax, making for an easier carve.
- Keep any juices that exude from the beef rib during resting to add to a delicious beef gravy.