Dry Aged Côte à l’Os Romagnola

The dry aged Côte à l’Os from Romagnola is a bold cut of beef that owes its flavor to natural aging on the bone. During the aging process, moisture slowly evaporates, intensifying the flavor and giving the meat a firmer texture. A cut that is ideal for the grill or a hot pan, where it truly shows its full character.

What is a Côte à l’Os?

A Côte à l’Os is cut from the rib section of the beef, close to the back. Keeping the bone attached helps the meat retain heat during cooking and enhances its distinctive beef flavor. During the dry aging process, the meat matures in a chilled environment with controlled humidity. This resting period makes the meat more compact and develops the characteristic deep, dry aged flavor that enthusiasts look for.

Romagnola

Romagnola is a traditional cattle breed from the Italian region of Emilia-Romagna. The animals live outdoors, feed on grass and locally grown grains, and grow at their own pace. This results in beef that is firm yet remains tender. In Italy, Romagnola beef is known for its natural flavor and fine texture. Combined with dry aging, the meat gains extra depth and a distinctive character of its own.

Order Dry Aged Côte à l’Os Romagnola online?

Place your order in the morning and receive it the same evening in the Netherlands and Belgium. Each cut is carefully aged, sliced, and vacuum sealed. The Côte à l’Os is delivered flash frozen to preserve its flavor and texture until the moment of preparation.