Cote de boeuf steak

How to cut cote de boeuf steaks

In our factory, we manually cut the steaks from an element called prime rib. It contains part of the longissimus dorsi and part of the intercostal muscles. It is cut along with the entrecote bone in the rib section.

How we pack them

Each steak, after aging, is portioned and packed individually in a vacuum and frozen. A portion is about 1 kg. Perfect for one very hungry steak eater. But it's enough for even three people with a smaller appetite.

From which cattle we offer our cote de boeuf steaks

The steaks we offer come from young Black Angus cattle from American marbled beef. It is meat of the highest world quality that will provide unforgettable culinary experiences to every gourmet.