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Diced Beef – From Farm to Fork
At Owton’s, we uphold strict standards for our beef, going above and beyond all animal welfare regulations. Our dedication lies in producing beef of excellent quality in an eco-friendly manner, with a focus on the well-being and health of all our cows.
Our cows are fed a varied and nutritious diet, leading to a better life on our farms. The result? Diced beef that tastes exactly how it should do. The Owton’s way!
Wondering What To Do With Diced Beef?
About the Cut
Rib Section
Our Carvery Rib of Beef comes from the rib section of the cow – this cut is typically taken from the forequarter, specifically from the rib primal, which includes ribs 6 through 12. The rib section is known for its rich marbling and flavour, making it a popular choice for roasting and carving, but when left on the bone, this cut can provide additional flavour and help retain moisture during cooking, resulting in a succulent and tender roast!
Carvery Rib Of Beef On Bone – From Farm to Fork
At Owton’s, we uphold strict standards for our beef, going above and beyond all animal welfare regulations. Our dedication lies in producing beef of excellent quality in an eco-friendly manner, with a focus on the well-being and health of all our cows.
Our cows are fed a varied and nutritious diet, leading to a better life on our farms. The result? A Carvery Rib Of Beef On Bone that tastes exactly how it should do. The Owton’s way!