Cote de Boeuf: The Royal Ribeye Cut. The Pride of Polish Farmers
This steak is a masterful cut of bone-in ribeye – thick, marbled, and intense in flavor. The bone conducts heat, enhancing the aroma and helping maintain maximum juiciness during cooking. Polish Premium Beef, from which our Cote de Boeuf is sourced, is valued for its sustainable farming and quality.
Provenance That Matters – Premium Young Heifer
The meat comes from a young heifer – a female bovine that has not yet calved. Why is this important? Because, in preparation for calving, she accumulates natural fat (marbling), which later nourishes the young. This fat is what creates the natural, buttery glaze during searing. What's more – young age means a more compact, tender structure. Our farmers prioritize natural feeding (grass-fed with grain-finish), and quality is confirmed by QMP compliance.
Aging, Application, and Preparation Secrets
Every Cote de Boeuf steak is wet-aged for min. 21 days. This process deepens the flavor and increases tenderness. Cote de Boeuf is ideal for special occasions, weighs up to 1 kg, and is perfect for sharing.
Preparation: Best prepared using the reverse sear method (slow roasting, then high-heat grilling). Resting for 5–10 minutes before slicing is mandatory!
For Whom: For ambitious grill masters, connoisseurs seeking luxury, and those who value the quality and origin of the meat.
Nutritional Values
| 🥩 Nutritional Values: Young Heifer Premium Marbled Cote de Boeuf |
| Ingredient |
Amount (per 100 g) |
| Energy |
216 kcal |
| Protein |
21 g |
| Total Fat |
22 g |
| Saturated Fat |
9.5 g |
| Iron |
2.4 mg |
| Zinc |
4.2 mg |
| Vitamin B12 |
2.0 µg |
