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Forerib Of Beef

The Ginger Pig

£62.1

Ribeye on the bone, with a good layer of fat that bastes the meat as it cooks. Slightly less refined than the sirloin (wing rib) with a decent nugget of fat running through it, this cut has huge flavour and is a roast for serious meat eaters. The eye of the rib can be removed for rib eye steaks, and the cap of flesh across the top is the secret to a really good burger. We dry-age our foreribs for a minimum of 28 days, to make the most of this spectacularly marbled piece of beef. For a joint with 2 or more bones consider cooking from start to finish in the oven and make sure to remove the meat

The Ginger Pig's own words, read from their page.

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Where this comes from

The part other shops don't tell you. Three separate questions, kept separate on purpose, each with its source.

UK company
Registered at Companies House as GINGER PIG LIMITED, number 03971587. Checked 2026-09-06.
Means the business is a British legal entity, not a British-sounding name owned elsewhere. It says nothing about where anything is made.
UK operations
Not yet checked.
Means people employed here, or premises they actually work from. We keep this separate from the company badge because a registered office can be an accountant's spare room, and a company can be registered in Britain while everything it does happens somewhere else. Where we have not looked, we say so rather than assuming.
British-owned
Not established. Many companies file a statement rather than naming a controlling shareholder.
Read from the register of people with significant control, following the chain of holding companies. It does not gate anything: a firm can be made here and owned elsewhere, and that is worth telling you rather than hiding.
Where it is made
The maker doesn't say, so neither do we.
This is about the individual product, not the company. A British firm can sell things made abroad, which is normal and not a criticism. We would rather tell you which is which than average them into a score.