Cote De Boeuf

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Côte de boeuf, the fore rib of beef, is masterfully prepared with the main backbone removed and the ribs french-trimmed for elegance. This premium cut includes the ribeye’s rich marbling and a cap of fat that renders during cooking, ensuring a succulent finish. Our côte de boeuf undergoes a minimum of 21 days dry-aging process in a controlled environment, precisely managed for temperature, humidity, and airflow. This extended aging not only intensifies the beef’s natural flavours, creating a concentrated, rich taste profile but also enhances its tenderness. The process cultivates a complexity of flavours with earthy undertones and a hint of nuttiness, adding significant depth and character. This stunning cut serves as a magnificent centrepiece for any dining table.