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Côte de Boeuf, also known as a bone-in rib steak or rib-eye steak, is a high-quality cut of beef from the rib section. It is characterised by its rich marbling and intense flavour. Here are some key points about Côte de Boeuf:

  • Cut: It is cut from the rib section, typically from ribs 6 through 12. This cut includes a rib bone, which enhances the flavour during cooking.

  • Marbling: Côte de Boeuf is well-marbled, meaning it has streaks of fat throughout the meat. This marbling contributes to its tenderness and flavour.

  • Size: It is usually a thick-cut steak, often around 2 to 3 inches thick. A single Côte de Boeuf can weigh between 1 to 2 kilograms (2.2 to 4.4 pounds), making it a substantial piece of meat.

  • Cooking: It is often cooked using dry-heat methods such as grilling, broiling, or roasting. The bone-in aspect helps retain moisture and flavour during the cooking process.

  • Serving: Given its size and richness, Côte de Boeuf is often served sliced and shared among several people, rather than as a single serving.

  • Flavour: The combination of the bone, marbling, and ageing process (if dry-aged) results in a deeply flavourful and juicy steak.

Côte de Boeuf is highly prized in French cuisine and is considered a luxurious and indulgent cut of beef, perfect for special occasions and gourmet dining.


1 Rib Cote de Boeuf 900g
Serves 2-3  | £44


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