Cote De Boeuf

Description

Hung on the bone for a minimum of 31 days.

A French classic, leaving the rib eye on the bone to give a steak with marbling and fantastic flavour. These steaks are perfect for sharing due to their size.

We buy and sell beef in a traditional and sustainable way, using local farmers and local abattoirs to source the beef and then hanging and preparing the carcass ourselves to ensure maximum quality control.