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One of the great British roasts. Our forerib is dry-aged on the bone, delivering extraordinary depth of flavour and a spectacular table presentation. The bone-in preparation produces a sweeter, more intense beef flavour that no boneless roast can replicate. From rare breed, free-range British cattle, butchered in-house at Appetite London.

A truly spectacular centrepiece — the T-Bone roast combines the tenderloin and the sirloin in one magnificent bone-in joint. Dry-aged by our master butchers from rare breed, free-range British cattle for extraordinary flavour and a presentation that commands the table. Each order includes approximately 2.5 kg.

French trimmed rib of beef — one of the most stunning centrepieces for a memorable feast. Perfect layering of fat, marbling and the exceptional flavour of the ribeye, dry-aged for maximum intensity. Leaving the bone in delivers a sweeter, more intensive result. Each order includes 1 x 2.5 kg portion, butchered in-house at Appetite London.

The prized heart of the beef fillet — the most uniformly shaped, perfectly tender section of the fillet muscle. Ideal for Beef Wellington or whole roasting. Each order includes 1 x 500 g centre cut fillet, dry-aged from rare breed, free-range British cattle and butchered in-house at Appetite London.