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divided by it's T-shaped bone for added flavour and character
When slow-cooked
cut from the finest farm-to-fork cattle raised right here on our family farm
the beefier flavour stands up well to flavoured sauces
Côte de boeuf bundle-test divided by it's T-shaped boneCte de boeuf King of the big appetite and sharing steaks. These marbled gems are cut from the primal rib and are essentially a large ribeye steak left on the bone for added flavour. For optimum tenderness sear for 2 minutes on both sides and finish in the oven at around 200C for 16 20 minutes. Packed individual
US$ 26000.00
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