Côte de boeuf is the term used to describe a single bone rib of beef. The bone can also be trimmed off and served ‘entrecôte’ to create what is at first glance just a regular ribeye steak. Except for the differences of it having a significantly larger fat cap than usual on a British rib eye giving it further richness and moistness,, as well as the deeper umami flavour gained from cooking meat on the bone. Somewhat of a luxury and a treat, this is certainly one to try if you haven’t before, and one to try again if you have!

All of our Beef is hung and dry aged for 28 days in our Himalayan Salt Chambers to intensify the flavour and take it above and beyond what you'd find at your average supermarket butcher.