Cut from the fore rib, the wing rib or Côte de Boeuf is left on the bone and french trimmed leaving a very thick rib-eye steak bursting with flavour created by the high level of marbling. Best seared on all sides and finished in the oven on a high heat for approx. 10-15 minutes for medium rare. A perfect treat.
Our cote de boeuf (wing rib) is aged on the bone for 21 day to 35 days. The beef is from the Suffolk and Norfolk is free range & free range organic also grass fed, traditionally reared and is one of the UK’s finest beef. We start to hang the beef in November and we will vac pac the beef so it is easy to store and will extend the shelf life. Please freeze if you store for more than 5 days.
TOP TIP: Make the base of your gravy the day before and add to the meat juices on the day saving you much need time; you can always use the microwave!