Cote de Boeuf artisan Gently brown the bird in

Gently brown the bird in a large pan

you’re best off roasting it slowly to a blushing pink

so there’s a little bit of something for everyone

"With the inclusion of a little fat

they shine when paired with a cooling yoghurt sauce - fresh mint

Cote de Boeuf artisan Gently brown the bird inA Prime Cut for Serious Steak Lovers Cote de boeuf is French for a bone in ribeye steak, a classic cut prized for its depth of flavour and succulent texture. This thick cut fore rib, left on the bone and expertly dry aged to enhance its natural richness, boasts all the beautiful marbling of a ribeye. The result is a steak thats incredibly juicy, deeply savoury, and intensely satisfying. With its impressive size and bold character, cote de boeuf is a