Dry-Aged Côte de Boeuf | Grass Fed British Beef, Aged In-House Discover the bold, classic flavours of our grass fed dry-aged Côte de Boeuf. A bistro favourite and the ultimate sharing steak, this cut belongs on your grill or cast iron pan, delivering a show-stopping experience every time. Taken from the fore-rib and cut on the bone for maximum flavour — this is steak as it should be. Why You'll Love It 🔥 Dry-Aged for up to 32 Days – Superior ageing for unparalleled tenderness and rich flavour. 🥩 Grass-Fed and Pasture-Raised – From native British cattle raised on small UK farms we know and trust. 🌿 Natural Marbling – Self-basting during cooking, ensuring every bite is succulent and delicious. A Cut Above the Rest Taken from the fore-rib and cut on the bone for maximum flavour. For those who love bold, intense beef, our 45 Day Aged Côte de Boeuf Box offers even greater depth of flavour. Or explore the Beef Rib Chop and Tomahawk Steak — all cut from the same fore-rib section. Order Now Order before 11am Tuesday to Friday for next-day delivery across the UK. Cut fresh in-house, vacuum-packed and shipped in insulated packaging with ice packs. Frequently Asked Questions .tjb-faq details { border-bottom: 1px solid #e8ddd4; margin-bottom: 0; } .tjb-faq details:first-of-type { border-top: 1px solid #e8ddd4; } .tjb-faq summary { list-style: none; display: flex; justify-content: space-between; align-items: center; padding: 14px 4px; cursor: pointer; font-weight: 600; font-size: 14px; color: #1a1208; } .tjb-faq summary::-webkit-details-marker { display: none; } .tjb-faq summary::after { content: '▶'; font-size: 10px; color: #b45309; transition: transform 0.2s ease; flex-shrink: 0; margin-left: 12px; } .tjb-faq details[open] summary::after { transform: rotate(90deg); } .tjb-faq details p { padding: 0 4px 14px; margin: 0; color: #5a4a3a; font-size: 14px; line-height: 1.7; } What is a Côte de Boeuf? Côte de Boeuf is a thick-cut, bone-in ribeye steak taken from the fore-rib of the cow. It's essentially a large ribeye left on the rib bone — the bone adds flavour during cooking and makes for a spectacular presentation at the table. Typically serves two people. What's the difference between a Côte de Boeuf and a Tomahawk? Both are bone-in ribeye steaks from the fore-rib. The key difference is the bone length — a Tomahawk has a long, French-trimmed rib bone (up to 45cm) for dramatic presentation, while the Côte de Boeuf has a shorter bone and is often French-trimmed for a cleaner, more refined look. The eating experience is virtually identical. How do I cook a Côte de Boeuf? Bring to room temperature for 30-45 minutes. Season generously with sea salt. Sear in a very hot cast iron pan with beef dripping — 3-4 minutes per side for medium-rare. Baste with butter, garlic and thyme. Finish in the oven at 180°C for 5-8 minutes if it's a thick cut. Rest for at least 8 minutes before carving off the bone and slicing against the grain. Where does the beef come from? From native grass-fed British cattle raised on small, independent UK farms committed to regenerative farming. Selected for flavour and marbling, not fast growth. Do you offer next-day delivery? Yes — order before 11am Tuesday to Friday for next-day delivery across the UK mainland. Free delivery on orders over £95, otherwise £6.50. { "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What is a Côte de Boeuf?", "acceptedAnswer": { "@type": "Answer", "text": "A Côte de Boeuf is a thick-cut, bone-in ribeye steak taken from the fore-rib of the cow. It is essentially a large ribeye left on the rib bone, which helps enhance flavour during cooking while creating an impressive presentation. A typical Côte de Boeuf is designed to serve two people." } }, { "@type": "Question", "name": "What's the difference between a Côte de Boeuf and a Tomahawk?", "acceptedAnswer": { "@type": "Answer", "text": "Both cuts come from the fore-rib and are bone-in ribeye steaks. The main difference is the bone length. A Tomahawk features a long French-trimmed rib bone for dramatic presentation, while a Côte de Boeuf has a shorter, more refined bone. The flavour and eating experience are very similar." } }, { "@type": "Question", "name": "How do I cook a Côte de Boeuf?", "acceptedAnswer": { "@type": "Answer", "text": "Bring the steak to room temperature for 30–45 minutes and season generously with sea salt. Sear in a very hot cast iron pan with beef dripping for 3–4 minutes per side for medium-rare, then baste with butter, garlic, and thyme. If required, finish in a 180°C oven for 5–8 minutes. Rest for at least 8 minutes before carving off the bone and slicing against the grain." } }, { "@type": "Question", "name": "Where does the beef come from?", "acceptedAnswer": { "@type": "Answer", "text": "The beef comes from native grass-fed British cattle raised on small, independent UK farms committed to regenerative farming. The cattle are selected for flavour and marbling rather than rapid growth." } }, { "@type": "Question", "name": "Do you offer next-day delivery?", "acceptedAnswer": { "@type": "Answer", "text": "Yes. Order before 11am Tuesday to Friday for next-day delivery across the UK mainland. Delivery is free on orders over £95; otherwise, delivery costs £6.50." } } ] }
