Cote de Boeuf Black Angus USA (prime grade)
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.
How to Prepare Rib Chop Cubes?
Rib chop cubes are excellent for slow cooking, such as braising or simmering. These methods make the meat tender and beautifully bring out the flavors. Here is a step-by-step plan for a nice stew with rib chop cubes.
Step 1: Preparation
Take the rib chop cubes out of the refrigerator at least half an hour before cooking to reach room temperature. This aids in even cooking.
Step 2: Searing
Heat a knob of butter or a splash of oil in a roasting pan. Sear the rib chop cubes on both sides over medium heat until they develop a nice brown color. This enhances the flavor and retains the juices in the meat.
Step 3: Adding Flavor Enhancers
After searing, you can add onions, garlic, carrots, and herbs such as thyme and bay leaves. These ingredients provide a full flavor. Also consider adding tomato paste for extra umami.
Step 4: Adding Liquid
Add broth, wine, or beer to the pan so that the rib chop cubes are half submerged in the liquid. This helps keep the meat juicy during cooking. Beef broth is ideal for a robust flavor, while dark beer can provide an extra rich taste.
Step 5: Slow Cooking
Cover the pan and let everything simmer on low heat. This can be done on the stove, in the oven at 150°C (302°F), or in a slow cooker. The slower you cook the meat, the more tender it becomes. Expect a cooking time of at least 2.5 to 3 hours. Check regularly to ensure there is enough liquid in the pan and add more if necessary.
Step 6: Finishing Touches
When the meat is nicely tender, you can finish the dish with fresh herbs or a splash of vinegar for a fresh taste. Let the rib chop cubes rest for a moment before serving.
Extra Cooking Tips for Stewed Meat
- Ensure that the meat does not boil; keep it on a gentle simmer to prevent drying out.
- Keep an eye on the liquid and ensure that the meat never dries out completely during cooking.
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 944.68 |
| Energie (kcal) | 226.00 |
| Vet (g) | 15.80 |
| Verzadigd vet (g) | 7.70 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 20.90 |
| Zout (g) | 0.08 |
Cote de Boeuf Black Angus USA (prime grade)
Côte de Boeuf – aka rib – from grain-fed USA Black Angus.
+ Flavour enhancers
+ 3,99 |
100 gram herb butter Toscana
+ 5,99 |
200 ml Meat Jus with Shallot
+ 3,99 |
100 gram Butchery's seasalt flakes
+ 10,50 |
354 gram Croix Valley Original Steak Sauce & Marinade
+ Create a Surf & Turf
+ 39,99 |
2x lobstertail Canada [125 grams each]
+ 5,99 |
4x creamy cheese gratin tart [100 grams each]
- Same day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
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
Côte de Boeuf – aka rib – from grain-fed USA Black Angus.
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Product Information
-
Preparation
- Ensure that the meat does not boil; keep it on a gentle simmer to prevent drying out.
- Keep an eye on the liquid and ensure that the meat never dries out completely during cooking.
-
Voedingswaarde
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Reviews
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.
How to Prepare Rib Chop Cubes?
Rib chop cubes are excellent for slow cooking, such as braising or simmering. These methods make the meat tender and beautifully bring out the flavors. Here is a step-by-step plan for a nice stew with rib chop cubes.
Step 1: Preparation
Take the rib chop cubes out of the refrigerator at least half an hour before cooking to reach room temperature. This aids in even cooking.
Step 2: Searing
Heat a knob of butter or a splash of oil in a roasting pan. Sear the rib chop cubes on both sides over medium heat until they develop a nice brown color. This enhances the flavor and retains the juices in the meat.
Step 3: Adding Flavor Enhancers
After searing, you can add onions, garlic, carrots, and herbs such as thyme and bay leaves. These ingredients provide a full flavor. Also consider adding tomato paste for extra umami.
Step 4: Adding Liquid
Add broth, wine, or beer to the pan so that the rib chop cubes are half submerged in the liquid. This helps keep the meat juicy during cooking. Beef broth is ideal for a robust flavor, while dark beer can provide an extra rich taste.
Step 5: Slow Cooking
Cover the pan and let everything simmer on low heat. This can be done on the stove, in the oven at 150°C (302°F), or in a slow cooker. The slower you cook the meat, the more tender it becomes. Expect a cooking time of at least 2.5 to 3 hours. Check regularly to ensure there is enough liquid in the pan and add more if necessary.
Step 6: Finishing Touches
When the meat is nicely tender, you can finish the dish with fresh herbs or a splash of vinegar for a fresh taste. Let the rib chop cubes rest for a moment before serving.
Extra Cooking Tips for Stewed Meat
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 944.68 |
| Energie (kcal) | 226.00 |
| Vet (g) | 15.80 |
| Verzadigd vet (g) | 7.70 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 20.90 |
| Zout (g) | 0.08 |
