32 Days Dry-aged Heritage Breed Cote De Boeuf
Region: Farmison & Co Trusted Farm, UK
Shelf Life: Min. 6 Days
Great Taste 2019 Award Winner - 2 Stars
The Cote De Boeuf is set in the history of classic French gastronomy, this wonderful choice cut of beef rib is characterised by its natural fat covering and succulence from being matured and cooked on the bone. This steak is inspired by classic French butchery traditions and is taken from the prime piece of the beast, promising exquisite eating. The well-marbled meat caramelises upon cooking, which coupled with the use of grass fed beef and dry age maturing techniques, makes for naturally tender meat with outstanding flavour. Perfect for generous steak dinners and special occasions.
What the judges said:
"Corrr! Our mouths were watering when this arrived. Very open textured beef full of clean grassy flavour. The yellow fat is melt in the mouth, buttery and creamy. The beef is so juicy and tender and we couldn't stop eating it. The maturity isn't too much, just enough to enhance the flavour of this beast. Well looked after and butchered with expertise."
Also known as Fore Rib Steak, this is a majestic French inspired cut for feasting, on the bone for full flavour and cut from grass fed beef. A French Brasserie favourite, this rib cut promises rich marbling through the joint, while the rib bone also gives the meat flavour upon cooking. To complement this, our Cote De Boeuf have been dry aged matured to further tenderise the meat, expect the highest praise from your guests when you serve this extremely special steak.
Adored by the French, this eye catching beef rib provides luscious, rich meat perfect for a special treat, earning its stature as the icon Brasserie classic steak. Fry on a high heat, cooking for five to six minutes each side for a medium rare finish and serve with homemade chips, Béarnaise sauce, and salad.
For perfect cooking and measuring internal temperatures, we recommend a ‘Meater + Wireless Thermometer’. Available to buy here.
|OUR RECIPE TIPS FOR COOKING YOUR COTE DE BOEUF|