Ex-Dairy Rib Of Beef | Grass Fed & Dry-Aged
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Ex-Dairy Rib of Beef | Grass Fed, 5+ Years Old, Dry-Aged In-House
Sourced from native ex-dairy cattle aged over five years and retired for at least 12 months, our Ex-Dairy Rib Of Beef offers an outstanding depth of flavour and superb texture. With generous marbling throughout and a signature golden fat cap, this joint delivers succulent meat and unparalleled flavour as the fat caramelises during cooking, basting the joint as it roasts.
Our expert butchers chine the backbone and remove the plate before tying — delivering more meat, less bone, and light work when carving. Simply remove the rib bones at the back and it's plain sailing from there.
Why You'll Love It
🔥 Mature Beef for Deeper Flavour – From retired ex-dairy cattle for enhanced richness and complexity.
🥩 Dry-Aged for 32 Days – Aged in-house to intensify flavour and improve tenderness.
🌿 Grass-Fed & Pasture-Raised – From native dairy cattle on small, independent UK farms.
What Our Customers Say
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"Nothing beats the flavour of ex-dairy beef for us, love it" — Trevor, H
A Cut Above the Rest
Ex-dairy beef is known for its bold, mature flavour — and when paired with our expert dry-ageing and butchery, creates a roasting joint of remarkable quality. Each rib is chined, trimmed and tied to make carving simple while maximising the meat-to-bone ratio. For comparison, also explore our Grass Fed Rib of Beef and the Ex-Dairy Ribeye Steak from the same exceptional cattle.
Order Now
Order before 11am Tuesday to Friday for next-day delivery. Cut fresh in-house, vacuum-packed and shipped in insulated packaging with ice packs.
Frequently Asked Questions
What makes ex-dairy rib of beef different?
Ex-dairy rib of beef comes from cows aged 5+ years — at least twice the age of conventional beef cattle. This extended lifespan produces a more complex, umami-rich flavour and distinctive golden fat that bastes the joint beautifully during roasting. It's a completely different eating experience to standard grass-fed rib of beef — bolder, richer and more intense.
How many does it serve?
As a guide: a 2-bone rib (approx 2-2.5kg) serves 4-6 people, a 3-bone rib (approx 3-3.5kg) serves 6-8. Our butchers remove the chine bone and plate to maximise the meat-to-bone ratio, so you get more eating from each joint than you would elsewhere.
How do I cook an ex-dairy rib of beef?
Bring to room temperature for 1-2 hours. Season generously with sea salt. Roast at 220°C for 20 minutes to develop a crust, then reduce to 160°C for approximately 15 minutes per 500g for medium-rare. Rest for at least 20-30 minutes before carving. Use a meat thermometer: 52-55°C internal for medium-rare.
Where does the beef come from?
From native grass-fed ex-dairy cattle sourced from small, independent UK farms. Every animal is over 5 years old and rested on pasture for a minimum of 12 months before slaughter, feeding exclusively on a natural grass diet.
Do you offer next-day delivery?
Yes — order before 11am Tuesday to Friday for next-day delivery across the UK mainland. Free delivery on orders over £95, otherwise £6.50.
Our team will get your order ready 24 hours before the date requested at checkout. Everything will be cut fresh, packaged with the utmost care by our team and then boxed with ice packs in our sustainable packaging, ready to be delivered Next Day.
Your order will be sent via DPD to the postal address given, on the day of delivery DPD will send you a one hour timeslot for when their driver will drop off to your location. The driver will leave safe if you are not in so the box can be left outside until you arrive back home.
Our cool boxes maintain the right ambient temperature for up to 48 hours so your box will always arrive fresh and chilled.
