Cote de boeuf (wing rib) 3 kilo
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.
Cote de boeuf
- Cut from organic beef
- Aged for 28 days
- Rare breed
- Norfolk reared
- Grass fed
Great for your heart
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!
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