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Free Range Grass Fed Cote de Boeuf

£5200

Cut from the Fore-Rib, our Cote de boeuf is French Trimmed, leaving the prime cut of a rib-eye combined with the added flavour you would expect from an on the bone cut. If you want individual steaks, order multiples of the 1 bone cote de boeuf.

About our Beef

John hand selects all our prime beef directly from established Kent farmers, whose cattle are raised on natural grass pastures using high-welfare, traditional farming methods, producing tender beef with strong natural marbling and rich depth of flavour.

The beef is hung for a minimum of 30 days before being butchered the raditional way – nose to tail.

Oven Temperature: Gas 4 – 5 /180°C

Rare – 20 mins per 450g + 20 mins (Internal Temp ~ 60°C)

Medium – 25 mins per 450g + 25 mins (Internal Temp ~ 70°C)

Well done – 30 mins per 450g + 30 mins (Internal Temp ~ 80°C)