Angus Côte de Bœuf

A French Brasserie favourite, this rib cut promises rich marbling through the joint, while the rib bone also gives the meat flavour upon cooking. To complement this, our Cote De Boeuf have been dry aged for a minimum of 4 weeks to further tenderise the meat and intensify the flavour. Expect the highest praise from your guests when you serve this extremely special steak.