What is cote de boeuf steak?
Côte de boeuf is the fore rib of beef with the main backbone removed and the ribs french-trimmed for extra finesse. All the marbling and flavor of the ribeye, with the rib cap of fat, which renders down as the meat cooks for a succulent finish.
We cut these to your sizes in-store upon arrival. We endeavor to get as close to the weight as possible but larger bone and shrinkage may affect the final cut.
Dry aging enhances the flavor and tenderness of beef. dry-aged for 35 days.
Terms used to describe dry-aged beef: “buttery and rich, superb in taste and texture, superior in taste and tenderness, mellow and intense, and earthy and nutty” Come in today and pick up a box.
The best cut of beef to dry age
The best meat for dry-aging beef at home is large muscle or sub-primal cuts on the bone like a strip loin, ribeye, or sirloin. Bones and fat layers are the best as they protect the meat from drying out too much when you are dry-aging beef at home.