|At the last sitting of the Guild of Beefsteak, also known as Meat Club our table was graced with forerib of Dexter|
|Beautifully marbled and aged for the best flavour . . . . . stunning.|
|Seared before being roasted low and slow for 7hours until medium rare . . . truly amazing!|
|Hendrix also pitched in with amazing Beeftini . . . very smooth . . . lovely way to start the evening.|
|As the night drew in . . .|
|A low glow set about the banquet hall and a palpable sense of expectation . . .|
|and Meat Club comensed . . . oh yes!|
Well that's what I hear . . .
45 day aged forerib (amongst other things) has been acquired for the next Meat Club.