45-Day Dry-Aged English Longhorn Ribeye Roasting Joint

This is beef at its absolute best. Raised on grass in the Essex countryside and expertly prepared, our English Longhorn ribeye has been dry-aged for a full 45 days to unlock its depth of flavour and tenderness.

Longhorns are one of Britain’s oldest native breeds, famed for their gentle nature and the beautiful marbling they develop over time. That marbling is what makes this cut so special — as it cooks, the fine veins of fat baste the meat from within, creating a buttery, succulent bite and a rich, complex flavour that lingers.

The patient dry-aging process takes it to another level: flavours concentrate, textures soften, and the beef develops a subtle nuttiness that only comes with time and care. The result is a joint that truly deserves centre stage.

Serve it whole as a spectacular roasting joint for gatherings, portion it into thick, indulgent steaks, or tuck one away in the freezer for a celebration worth waiting for. However you enjoy it, this is a cut to savour slowly — a showcase of heritage farming, craft butchery, and the finest British beef.