Dry Aged Cote a los Chianina Flaminio
Dry Aged Côte à los Chianina Flaminio
The Côte à los is a traditional cut of meat that is often served in Italy. It is cut from the rib of the cow and remains on the bone, which adds extra flavor during cooking. Because this meat is dry aged, it develops a more intense flavor and a different texture. The result is a large steak in which the bone, meat, and fat together form a unique whole.
What is a Côte à los?
A Côte à los comes from the rib section of the cow and is cut to size at the butcher's. The bone remains attached to the meat, which gives it more flavor during preparation. The meat is aged in special rooms where the temperature and humidity are carefully balanced. During this period, enzymes break down the muscle fibers, making the meat more tender and the flavor more concentrated. This process can take several weeks and determines the final quality. The combination of dry aging and the bone makes this cut of meat ideal for cooking on a grill or barbecue.
Chianina Flaminio
The Chianina is an ancient breed of cattle that originated in Tuscany and Umbria. It is known as one of the largest cattle breeds in the world and has been bred in these regions for centuries. The meat is leaner than that of many other breeds and has a distinct, recognizable flavor. The name Flaminio refers to the project in which this meat is selected and inspected. The origin and the way the cattle are raised are important factors in this process. This meat is traditionally used for the famous Bistecca alla Fiorentina, a dish that is closely linked to Italian food culture.
Want to order Dry Aged Côte à los Chianina Flaminio online?
At The Butchery, you can easily order this Côte à los online. Place your order before 11 a.m. and you will receive it the same evening in the Netherlands and Belgium. If you are not at home at that time, you can choose another delivery time that suits you better. Our butchers carefully cut the meat and then vacuum pack it. It is then immediately flash-frozen to preserve its quality until you prepare it.
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 598 |
| Energie (kcal) | 143 |
| Vet (g) | 4.8 |
| Verzadigd vet (g) | 2.3 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 24.9 |
| Zout (g) | 0.08 |
Dry Aged Cote a los Chianina Flaminio
This Dry Aged Côte à los Chianina Flaminio is a rib steak with bone that has been dry aged to give it more depth of flavor and a more tender texture.
+ Flavour enhancers
+ 4,99 |
100 gram herb butter Toscana
+ 5,99 |
200 ml Meat Jus with Thyme
+ 4,99 |
200 gram red wine sauce
+ 3,99 |
100 gram Butchery's seasalt flakes
+ 10,50 |
354 gram Croix Valley Original Steak Sauce & Marinade
+ 11,19 |
Wagyu Beef Tallow Kagoshima JAP A5
+ Create a Surf & Turf
+ 39,99 |
2x lobstertail Canada [125 grams each]
+ 4,99 |
200 gram black pepper 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 € 100,- FREE delivery.
- Quick frozen and vacuum packed
This Dry Aged Côte à los Chianina Flaminio is a rib steak with bone that has been dry aged to give it more depth of flavor and a more tender texture.
-
Product Information
-
Voedingswaarde
-
Reviews
Dry Aged Côte à los Chianina Flaminio
The Côte à los is a traditional cut of meat that is often served in Italy. It is cut from the rib of the cow and remains on the bone, which adds extra flavor during cooking. Because this meat is dry aged, it develops a more intense flavor and a different texture. The result is a large steak in which the bone, meat, and fat together form a unique whole.
What is a Côte à los?
A Côte à los comes from the rib section of the cow and is cut to size at the butcher's. The bone remains attached to the meat, which gives it more flavor during preparation. The meat is aged in special rooms where the temperature and humidity are carefully balanced. During this period, enzymes break down the muscle fibers, making the meat more tender and the flavor more concentrated. This process can take several weeks and determines the final quality. The combination of dry aging and the bone makes this cut of meat ideal for cooking on a grill or barbecue.
Chianina Flaminio
The Chianina is an ancient breed of cattle that originated in Tuscany and Umbria. It is known as one of the largest cattle breeds in the world and has been bred in these regions for centuries. The meat is leaner than that of many other breeds and has a distinct, recognizable flavor. The name Flaminio refers to the project in which this meat is selected and inspected. The origin and the way the cattle are raised are important factors in this process. This meat is traditionally used for the famous Bistecca alla Fiorentina, a dish that is closely linked to Italian food culture.
Want to order Dry Aged Côte à los Chianina Flaminio online?
At The Butchery, you can easily order this Côte à los online. Place your order before 11 a.m. and you will receive it the same evening in the Netherlands and Belgium. If you are not at home at that time, you can choose another delivery time that suits you better. Our butchers carefully cut the meat and then vacuum pack it. It is then immediately flash-frozen to preserve its quality until you prepare it.
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 598 |
| Energie (kcal) | 143 |
| Vet (g) | 4.8 |
| Verzadigd vet (g) | 2.3 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 24.9 |
| Zout (g) | 0.08 |
