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Edenmoor
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Christmas Beef

Christmas Beef

Slow-grown, Pasture Fed Beef for a spectacular celebratory centrepiece.

100% Grass Fed Beef

Our Grass Fed Beef is hung on the bone for a minimum of four weeks to enhance the depth of flavour. Our native breed Cattle are sustainably reared on the rugged terrain, thriving on a diet of natural grasses, forage and their mother's milk for their entire lives.

Beef Rib

In this very special cut of Grass Fed Beef Rib, you will find stunning marbling running through the meat, which gives our grass beef its incredible flavour and properly 'beefy' character. The combination of different muscles with melting fat makes our boneless rib of beef a sublime joint with a distinctive flavour and tender texture.

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Christmas Beef

Slow-grown, Pasture Fed Beef for a spectacular celebratory centrepiece.
A herd of native breed, grass fed cattle in a field A herd of native breed, grass fed cattle in a field

FAQs

Your questions answered, all in one place.

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  • We work with over 45 incredible farms who farm in a likeminded manner and produce meat to our exacting standards. You can find out more about our farms by visiting our sustainable farming page.
  • Yes, all of our beef, lamb and mutton is 100% grass fed and grass finished. Our cattle, lambs and mutton sheep only consume forage and mother's milk for their entire lives. We simply do not believe in feeding them anything else.
  • We do not use hormones in our meat. It is a common misconception that hormones are used in British meat. Using growth hormones in meat production has been banned in the EU since 1989. Currently, the UK has a ban on both producing and importing hormone treated meat, which means no British farmer (no matter the standards) is able to use hormones in the production of their meat. However, there is pressure on the UK Government to lower their standards and allow imports from countries such as US and Australia, meaning hormone-treated meat could be available on our shelves. Regardless of changes to trade deals and agricultural policy, we will never, ever use hormones in Edenmoor meat.
  • Let the Beef Rib reach room temperature and pat dry. Preheat the oven to 220°C. Sear the beef in a hot pan with beef dripping until golden, then add butter, thyme, and garlic. Baste with the infused butter, then transfer to a roasting tin and roast at 220°C for 15 minutes. Lower the oven to 160°C and cook for 30 minutes per kg. Aim for an internal temperature of 50-55°C for medium-rare. Rest for 15-20 minutes before carving.
  • Beef on the rib, often referred to as a rib of beef or prime rib, is one of the most prized cuts of beef. It includes the rib bones, which add both flavour and a striking presentation, making it a popular choice for special occasions. This cut is known for its marbling, with fat running through the meat to keep it tender and juicy during cooking. The rib of beef has a rich, deep flavour that's often described as "properly beefy," especially when sourced from grass-fed cattle. It's ideal for roasting, offering a combination of succulent meat and crispy, flavourful fat.