Dry-Aged Cote de Boeuf: The Art of Flavor and Polish Pedigree
Cote de Boeuf is a masterful cut of bone-in ribeye that captivates with flavour depth and tenderness worthy of the best restaurants. The bone reinforces the aroma and conducts heat, allowing you to maintain maximum juiciness during cooking. The Dry-Aged Beef process concentrates the flavor, imparting nutty aroma and umami notes.
Provenance and Quality: Sustainable Polish Farming
This steak matures for min. 21 days under the dry-aged system. This process transforms the beef's flavor and texture.
Polish Origin: The meat comes from Polish heifers, raised sustainably (grass-fed with grain-finish). Our farmers prioritize animal welfare and natural feeding (no hormones or GMOs).
Global Recognition: Polish beef is gaining recognition in demanding European markets (Germany, France) for its superior structure and clean flavor.
Preparation and Status: A Gourmet Choice
Cote de Boeuf is perfect for sharing. It is ideal for reverse sear (slow roasting, then high-heat grilling). Steaks of this caliber are chosen for exceptional occasions—family grills, dinners with friends, or celebrating success. This meat is an experience; it's a moment when you sit at the table and need nothing more.
Nutritional Values
| 🥩 Nutritional Values: Young Heifer Premium Marbled Cote de Boeuf |
| Ingredient |
Amount (per 100 g) |
| Energy |
250 kcal |
| Protein |
26 g |
| Total Fat |
22 g |
| Saturated Fat |
9.5 g |
| Iron |
2.4 mg |
| Zinc |
4.2 mg |
| Vitamin B12 |
2.0 µg |
