Côte de Boeuf from grain-fed USA Black Angus — what more can I say? I’m a butcher, and as a butcher, I can tell you this is the real deal. Period. Beautifully tender meat, on the bone, well-marbled, and from the always flavourful USA Black Angus. You can wake me up for this — especially when it’s cooked on the BBQ…

Bert-Jan Lantinga

What is a Cote de Boeuf?

Cote de Boeuf (also known as rib or Prime Rib) is the tastiest cut of beef for many enthusiasts. Cote de Boeuf is similar to rib eye, but with the bone still attached. The meat is tender and well veined, has a small fat edge and owes its flavor to, among other things, ripening and preparation on the bone. The meat is located at the front (between the loin and the neck) of the beef, where there is the least muscle. This provides slightly fatty meat that has a fine structure and melts in the mouth.

Cote de Boeuf Black Angus USA

This Cote de Boeuf comes from grain-fed USA Black Angus beef. These cows graze on extensive meadows in America and are fattened for the last 120 days in a feedlot with natural grain, which ensures good marbling and a delicious fat edge. This improves the veining and taste of the fat. USA Black Angus is one of the tastiest meat breeds in the world. According to many, a Côte de Boeuf from USA Black Angus is as good as it gets.