Côte de boeuf is the non-deboned rib-eye with a nice piece of fat. This côte de boeuf is a real robust rib steak. Thanks to the grain diet, the meat has a beautiful marbling and is deliciously full of flavor.
Due to the thickness of the meat, it is useful to first cook it sous-vide briefly at 50°C. Or season the meat and finish cooking it in an oven at a low temperature. Also, beef côte de boeuf is top meat for the barbecue.
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