Côte De Boeuf
£37.60 – £235.00
The Côte de Boeuf, also called a bone-in ribeye, is an impressive cut of beef. Ours is rich in flavour with distinctive marbling throughout for succulent texture.
Expertly reared on our Somerset farm or by British farms who share our values, our beef is grass-fed and comes from native breed cattle. For depth of flavour, our beef is dry-aged for a minimum of 28 days.
- A Côte de Boeuf forms the perfect centrepiece for any celebration.
- Reared in Britain
- Expertly prepared in our butchery.
Perfectly paired with
Great Taste 2024
1 star award-winner
"This impressive joint holds together even when cooling, and cuts beautifully. There's a great meaty smell as well as look! As for the flavour, there's a delicate, almost lactic sweetness and mild savouriness. The texture is tender and not overly fatty."
Cooking tips
To cook a single rib: Remove from the fridge and bring to room temperature. Preheat the oven to 220°C (180°C fan) and heat a pan over high heat. Season the rib with sea salt or a dry meat rub. Sear each side for 1-2 minutes, then transfer to a shallow roasting dish. Cook for 25-30 minutes for medium-rare. The internal temperature should be between 48-52°C. Allow to rest loosely covered in foil before serving.
To cook a rack: Remove from the fridge at least 1-2 hours before cooking. Preheat the oven to 220°C (180°C fan). Season the joint with salt or a dry meat rub. Transfer to a shallow roasting dish and cook for 25 minutes per kg for medium-rare. The internal temperature should be between 48-52°C. Allow to rest, loosely covered in foil, before carving.
Storage instructions
Keep refrigerated once delivered and consume by the use-by date. If frozen before expiry, our meats can be frozen and used within three months. Defrost fully before use. Do not re-freeze.
From Our Farm
Our award-winning and 100% British beef and lamb are reared on our 1000 acre farm in Somerset, which backs directly onto the FARM SHOP Somerset, and other local, like-minded farms.
Our livestock is made up of Hereford, Aberdeen Angus and Wagyu cattle, and Mule and Exlana sheep.