Cote de boeuf Black Angus New Zealand
Cote de boeuf Black Angus New Zealand
Côte de Boeuf Black Angus NZL
Côte de boeuf is a classic for lovers of good meat. The cut is carved from the rib of the cow with the bone in, which adds extra flavor during cooking. This variety comes from New Zealand Black Angus cattle, meat that is known for its even fat distribution and rich flavor.
What is a cote de boeuf?
Cote de boeuf is a thick steak with rib bone, cut from the rib section of the cow. The meat is firm and has just enough fat to melt during cooking. The bone helps to distribute the temperature more evenly, ensuring even cooking and a nice crust. Ideal for grilling or frying in a cast iron pan.
Black Angus NZL
New Zealand Black Angus cattle live on open pastures where they can graze freely. They eat grass and herbs, which gives the meat a distinctive flavor. The slow pace of growth and natural living environment ensure consistent quality. After selection, the meat is trimmed by hand and carefully packaged, ready to be prepared at home.
Want to order Cote de Boeuf Black Angus NZL online?
Ordering online is quick and easy. Order before 11 a.m. and you will receive your order the same evening in the Netherlands and Belgium. You can choose the delivery day that suits you best. The cote de boeuf is flash frozen and vacuum packed, so that the meat retains its quality until you put it on the grill.
Cote de boeuf Black Angus New Zealand is a robust steak that you can prepare in different ways. Below you will find a handy guide. Scroll through and choose your preferred cooking method!
Preparing Cote de boeuf Black Angus New Zealand low and slow (sear & cook through)
Plan ahead, defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat the oven to 120C for an even cook and heat the pan or grill to maximum heat
Sear or grill the meat all over in a large pan with butter or on the grill until browned all over and any fat cap is deliciously crunchy
Transfer the meat to the preheated oven, place the seared steak in an oven dish and add the cooking fat.
Time: use the schedule below for your own planning; these times are indicative.
Measure the core temperature for these cuts of meat at all times. Use the temperatures in the schedule.
Rest: leave the meat to rest for 10 minutes before carving/serving.
Season the meat after searing or afterwards with pepper and salt or a rub of your choice
Final core temperatures
Rare 52C Medium rare 54C
Medium 57C
Pink/Well done 62C
Allow a total cooking time of 45 minutes
Reverse sear Cote de boeuf Black Angus New Zealand (cook & finish on the grill)
Plan ahead, defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat the oven or BBQ to 60C.
Cook the meat to 2 degrees below the core temperatures below. The final 2 degrees will be reached while finishing on the grill.
Grill or sear the meat all over until browned and crunchy, until the desired core temperature is reached.
Measure the core temperature for these cuts of meat at all times. Use the temperatures in the schedule.
Rest: leave the meat to rest for 10 minutes before carving/serving.
Season the meat after searing or afterwards with pepper and salt or a rub of your choice
Final core temperatures
-Rare 52C (beef, veal)
-Medium rare 54C (beef, veal)
-Medium 57C (beef, lamb, veal)
-Pink/well done 62C (lamb)
Allow a total cooking time of 1 hour.
Preparing Cote de boeuf Black Angus New Zealand sous vide
Plan ahead, defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat the warm water bath so that the times below are correct. Make sure you have a sealed vacuum bag (you can season and vacuum-pack the steaks again yourself if desired. Normally, however, the packaging can go straight into the warm water bath.
Time, set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Grill the steak in a pan or on the BBQ until golden brown; you can also use a blowtorch. Finishing on the grill or with a blowtorch will not raise the temperature any further.
Rest, leave the steak to rest for 10 minutes before carving/serving.
Season the steak only halfway through or afterwards with pepper and salt or a rub of your choice
Sous vide stick setting for Cote de boeuf Black Angus New Zealand
Rare: 52C in 3 hours
Medium: 54C in 3 hours
Medium/Rare: 56C in 3 hours
Preparing Cote de boeuf Black Angus New Zealand in brief
- Bring Cote de boeuf Black Angus New Zealand to room temperature
- Place Cote de boeuf Black Angus New Zealand in the oven or BBQ at 50C for one hour
- Then season generously with your favourite rub or pepper and salt
- Sear until golden brown for 3 to 4 minutes on each side over high heat
- Cut off the bone and finish on the grill for another 30sec per side
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 686 |
| Energie (kcal) | 164 |
| Vet (g) | 7.9 |
| Verzadigd vet (g) | 3.8 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 23.2 |
| Zout (g) | 0.08 |
Cote de boeuf Black Angus New Zealand
This Black Angus cote de boeuf from New Zealand is a classic cut of beef on the bone. The meat has a rich flavor and a firm texture, ideal for frying or grilling.
+ Flavour enhancers
+ 4,99 |
100 gram Steakbutter Bernaise
+ 5,99 |
200 ml Meat Jus with Thyme
+ 4,99 |
200 gram wild mushroom sauce
+ 5,99 |
100 gram Butchery's steak seasoning
+ 10,50 |
354 gram Croix Valley Original Steak Sauce & Marinade
+ Create a Surf & Turf
+ 39,99 |
2x lobstertail Canada [125 grams each]
+ 4,99 |
200 gram black pepper sauce
+ 5,99 |
4x Broccoli cream cheese gratin tart [100 grams each]
+ 9,99 |
8x Haricots verts wrapped in Livar bacon
- Same day delivery or select a preferred day
- Starting at € 125,- FREE delivery.
- Quick frozen and vacuum packed
This Black Angus cote de boeuf from New Zealand is a classic cut of beef on the bone. The meat has a rich flavor and a firm texture, ideal for frying or grilling.
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Product Information
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Preparation
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Voedingswaarde
Côte de Boeuf Black Angus NZL
Côte de boeuf is a classic for lovers of good meat. The cut is carved from the rib of the cow with the bone in, which adds extra flavor during cooking. This variety comes from New Zealand Black Angus cattle, meat that is known for its even fat distribution and rich flavor.
What is a cote de boeuf?
Cote de boeuf is a thick steak with rib bone, cut from the rib section of the cow. The meat is firm and has just enough fat to melt during cooking. The bone helps to distribute the temperature more evenly, ensuring even cooking and a nice crust. Ideal for grilling or frying in a cast iron pan.
Black Angus NZL
New Zealand Black Angus cattle live on open pastures where they can graze freely. They eat grass and herbs, which gives the meat a distinctive flavor. The slow pace of growth and natural living environment ensure consistent quality. After selection, the meat is trimmed by hand and carefully packaged, ready to be prepared at home.
Want to order Cote de Boeuf Black Angus NZL online?
Ordering online is quick and easy. Order before 11 a.m. and you will receive your order the same evening in the Netherlands and Belgium. You can choose the delivery day that suits you best. The cote de boeuf is flash frozen and vacuum packed, so that the meat retains its quality until you put it on the grill.
Cote de boeuf Black Angus New Zealand is a robust steak that you can prepare in different ways. Below you will find a handy guide. Scroll through and choose your preferred cooking method!
Preparing Cote de boeuf Black Angus New Zealand low and slow (sear & cook through)
Plan ahead, defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat the oven to 120C for an even cook and heat the pan or grill to maximum heat
Sear or grill the meat all over in a large pan with butter or on the grill until browned all over and any fat cap is deliciously crunchy
Transfer the meat to the preheated oven, place the seared steak in an oven dish and add the cooking fat.
Time: use the schedule below for your own planning; these times are indicative.
Measure the core temperature for these cuts of meat at all times. Use the temperatures in the schedule.
Rest: leave the meat to rest for 10 minutes before carving/serving.
Season the meat after searing or afterwards with pepper and salt or a rub of your choice
Final core temperatures
Rare 52C Medium rare 54C
Medium 57C
Pink/Well done 62C
Allow a total cooking time of 45 minutes
Reverse sear Cote de boeuf Black Angus New Zealand (cook & finish on the grill)
Plan ahead, defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat the oven or BBQ to 60C.
Cook the meat to 2 degrees below the core temperatures below. The final 2 degrees will be reached while finishing on the grill.
Grill or sear the meat all over until browned and crunchy, until the desired core temperature is reached.
Measure the core temperature for these cuts of meat at all times. Use the temperatures in the schedule.
Rest: leave the meat to rest for 10 minutes before carving/serving.
Season the meat after searing or afterwards with pepper and salt or a rub of your choice
Final core temperatures
-Rare 52C (beef, veal)
-Medium rare 54C (beef, veal)
-Medium 57C (beef, lamb, veal)
-Pink/well done 62C (lamb)
Allow a total cooking time of 1 hour.
Preparing Cote de boeuf Black Angus New Zealand sous vide
Plan ahead, defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat the warm water bath so that the times below are correct. Make sure you have a sealed vacuum bag (you can season and vacuum-pack the steaks again yourself if desired. Normally, however, the packaging can go straight into the warm water bath.
Time, set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Grill the steak in a pan or on the BBQ until golden brown; you can also use a blowtorch. Finishing on the grill or with a blowtorch will not raise the temperature any further.
Rest, leave the steak to rest for 10 minutes before carving/serving.
Season the steak only halfway through or afterwards with pepper and salt or a rub of your choice
Sous vide stick setting for Cote de boeuf Black Angus New Zealand
Rare: 52C in 3 hours
Medium: 54C in 3 hours
Medium/Rare: 56C in 3 hours
Preparing Cote de boeuf Black Angus New Zealand in brief
- Bring Cote de boeuf Black Angus New Zealand to room temperature
- Place Cote de boeuf Black Angus New Zealand in the oven or BBQ at 50C for one hour
- Then season generously with your favourite rub or pepper and salt
- Sear until golden brown for 3 to 4 minutes on each side over high heat
- Cut off the bone and finish on the grill for another 30sec per side
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 686 |
| Energie (kcal) | 164 |
| Vet (g) | 7.9 |
| Verzadigd vet (g) | 3.8 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 23.2 |
| Zout (g) | 0.08 |