Cote de boeuf Black Angus USDA prime
Cote de boeuf Black Angus USDA prime
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.
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) | 945 |
| Energie (kcal) | 226 |
| Vet (g) | 15.8 |
| Verzadigd vet (g) | 7.7 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 20.9 |
| Zout (g) | 0.08 |
Cote de boeuf Black Angus USDA prime
Côte de Boeuf – aka rib – from grain-fed USA Black Angus.
+ Flavour enhancers
+ 4,99 |
100 gram Steakbutter Bernaise
+ 5,99 |
200 ml Meat Jus with Thyme
+ 4,99 |
200 gram wild mushroom sauce
+ 3,99 |
100 gram Butchery's seasalt flakes
+ 10,50 |
354 gram Croix Valley Original Steak Sauce & Marinade
+ Create a Surf & Turf
+ 39,99 |
10x Argentinian Red Shrimp Skewers [80 grams each]
+ 4,99 |
200 gram wild mushroom sauce
+ 5,99 |
4x tomato mozzarella gratin tart [100 grams each]
+ 9,99 |
8x Haricots verts wrapped in Livar bacon
- Next day delivery or select a preferred day
- Starting at € 125,- 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.
-
Product Information
-
Preparation
-
Voedingswaarde
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.
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) | 945 |
| Energie (kcal) | 226 |
| Vet (g) | 15.8 |
| Verzadigd vet (g) | 7.7 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 20.9 |
| Zout (g) | 0.08 |