Wagyu cote de boeuf 8+ Australia
WAGYU CÔTE DE BOEUF 8+ AUSTRALIA
The Wagyu Côte de Boeuf 8+ from Australia is a bold and flavorful cut of meat you won’t forget anytime soon. It’s cut from the ribeye, but with the bone still attached, giving it even more depth of flavor. With a high marbling score of 8, the meat is richly marbled. That fat slowly melts during cooking, keeping the meat juicy. Not overly fatty, just full of flavor.
WHAT IS A CÔTE DE BOEUF?
A Côte de Boeuf is essentially a ribeye with the bone still attached. The bone enhances the flavor during cooking and makes it an impressive piece to serve at the table. The meat is cut from the rib section of the cow and naturally features great marbling. Grill it briefly on high heat, then let it cook through slowly. Let it rest, slice it thick, and you're good to go. No need for much else.
AUSTRALIAN WAGYU WITH MARBLING SCORE 8
This Côte de Boeuf comes from Wagyu cattle raised in New South Wales, Australia. The animals are fed a special diet that ensures even fat distribution throughout the meat. A marbling score of 8 means the beef is full of flavor without being overly rich or buttery. It stays firm enough to slice but is clearly more tender than regular beef—hitting the sweet spot between rich and refined.
ORDER WAGYU CÔTE DE BOEUF ONLINE?
You can order this piece easily online at The Butchery. Our Master Butchers hand-cut and trim each piece to ensure the right balance of fat and meat. Order before 11:00 AM and get it delivered the same evening in the Netherlands or Belgium. Prefer another time? No problem—just choose what works best for you. The meat is delivered quick-frozen and vacuum-packed to keep it in perfect condition until you need it.
Cote de Boeuf is a robust steak that can be prepared in various ways. Below is a handy guide. Scroll through and choose your preferred preparation method!
Preparing Cote de Boeuf Low and Slow (searing & roasting)
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat: The oven to 120°C for even cooking and the pan or grill to maximum heat.
Sear: Sear the meat on all sides in a large pan with butter or on the grill until it’s fully browned, and the fat edge is nicely crunchy.
Transfer: Move the meat to the preheated oven, place the seared steak in an ovenproof dish, and add the cooking juices.
Time: Use the chart below as a guideline; these times are indicative.
Measure: Always check the core temperature for these cuts. Use the temperatures in the chart.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season: Season the meat after searing or just before serving with salt, pepper, or a rub of your choice.
Core Temperature Guide:
Rare: 52°C
Medium rare: 54°C
Medium: 57°C
Pink/Well-done: 62°C
Total cooking time: approximately 45 minutes.
Reversed Sear Cote de Boeuf (cooking & finishing on the grill)
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat: The oven or BBQ to 60°C.
Cook: Cook the meat to 2°C below the desired core temperature. The final 2°C will be achieved during searing.
Grill: Sear or grill the meat until browned and crunchy, reaching the desired core temperature.
Measure: Always check the core temperature for these cuts. Use the temperatures in the chart.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season: Season the meat after searing or just before serving with salt, pepper, or a rub of your choice.
Core Temperature Guide:
- Rare: 52°C (beef, veal)
- Medium rare: 54°C (beef, veal)
- Medium: 57°C (beef, lamb, veal)
- Pink/Well-done: 62°C (lamb)
Total cooking time: approximately 1 hour.
Preparing Cote de Boeuf Sous Vide
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat: Heat the water bath to the correct temperature as indicated below. Ensure the vacuum bag is sealed (you can pre-season the steak and re-vacuum if desired, but typically the packaging can go straight into the water bath).
Time: Set the sous vide stick according to the chart below. If the meat is still frozen, add 1 hour.
Sear: Sear the steak in a pan or on the BBQ until golden brown. You can also use a torch. The temperature will not rise further during this step.
Rest: Let the steak rest for 10 minutes before slicing/serving.
Season: Season the steak halfway through or after searing with salt, pepper, or a rub of your choice.
Sous Vide Stick Settings for Cote de Boeuf
Rare: 52°C for 3 hours
Medium rare: 54°C for 3 hours
Medium: 56°C for 3 hours
Quick Preparation of Cote de Boeuf
- Bring the Cote de Boeuf to room temperature.
- Place the Cote de Boeuf in the oven or BBQ at 50°C for one hour.
- Season with your favorite rub or just salt and pepper.
- Sear each side for 3 to 4 minutes on high heat until golden brown.
- Remove the bone and grill each side for an additional 30 seconds.
Ingredients
rundvlees 100%Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 1233.1 |
| Energie (kcal) | 295 |
| Vet (g) | 24.2 |
| Verzadigd vet (g) | 11.7 |
| Koolhydraten (g) | 0 |
| Suikers (g) | 0 |
| Vezels (g) | 0 |
| Eiwitten (g) | 19.4 |
| Zout (g) | 0.08 |
Wagyu cote de boeuf 8+ Australia
This Wagyu Cote de Boeuf Australia 8+ is a bold cut of meat with an exceptionally refined and delicious flavor!
+ Flavour enhancers
+ 3,99 |
100 gram herb butter Cafe de Paris
+ 5,99 |
200 ml Meat Jus with Black Garlic
+ 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 Broccoli cream cheese 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 Wagyu Cote de Boeuf Australia 8+ is a bold cut of meat with an exceptionally refined and delicious flavor!
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Product Information
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Preparation
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Voedingswaarde
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Reviews
WAGYU CÔTE DE BOEUF 8+ AUSTRALIA
The Wagyu Côte de Boeuf 8+ from Australia is a bold and flavorful cut of meat you won’t forget anytime soon. It’s cut from the ribeye, but with the bone still attached, giving it even more depth of flavor. With a high marbling score of 8, the meat is richly marbled. That fat slowly melts during cooking, keeping the meat juicy. Not overly fatty, just full of flavor.
WHAT IS A CÔTE DE BOEUF?
A Côte de Boeuf is essentially a ribeye with the bone still attached. The bone enhances the flavor during cooking and makes it an impressive piece to serve at the table. The meat is cut from the rib section of the cow and naturally features great marbling. Grill it briefly on high heat, then let it cook through slowly. Let it rest, slice it thick, and you're good to go. No need for much else.
AUSTRALIAN WAGYU WITH MARBLING SCORE 8
This Côte de Boeuf comes from Wagyu cattle raised in New South Wales, Australia. The animals are fed a special diet that ensures even fat distribution throughout the meat. A marbling score of 8 means the beef is full of flavor without being overly rich or buttery. It stays firm enough to slice but is clearly more tender than regular beef—hitting the sweet spot between rich and refined.
ORDER WAGYU CÔTE DE BOEUF ONLINE?
You can order this piece easily online at The Butchery. Our Master Butchers hand-cut and trim each piece to ensure the right balance of fat and meat. Order before 11:00 AM and get it delivered the same evening in the Netherlands or Belgium. Prefer another time? No problem—just choose what works best for you. The meat is delivered quick-frozen and vacuum-packed to keep it in perfect condition until you need it.
Cote de Boeuf is a robust steak that can be prepared in various ways. Below is a handy guide. Scroll through and choose your preferred preparation method!
Preparing Cote de Boeuf Low and Slow (searing & roasting)
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat: The oven to 120°C for even cooking and the pan or grill to maximum heat.
Sear: Sear the meat on all sides in a large pan with butter or on the grill until it’s fully browned, and the fat edge is nicely crunchy.
Transfer: Move the meat to the preheated oven, place the seared steak in an ovenproof dish, and add the cooking juices.
Time: Use the chart below as a guideline; these times are indicative.
Measure: Always check the core temperature for these cuts. Use the temperatures in the chart.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season: Season the meat after searing or just before serving with salt, pepper, or a rub of your choice.
Core Temperature Guide:
Rare: 52°C
Medium rare: 54°C
Medium: 57°C
Pink/Well-done: 62°C
Total cooking time: approximately 45 minutes.
Reversed Sear Cote de Boeuf (cooking & finishing on the grill)
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat: The oven or BBQ to 60°C.
Cook: Cook the meat to 2°C below the desired core temperature. The final 2°C will be achieved during searing.
Grill: Sear or grill the meat until browned and crunchy, reaching the desired core temperature.
Measure: Always check the core temperature for these cuts. Use the temperatures in the chart.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season: Season the meat after searing or just before serving with salt, pepper, or a rub of your choice.
Core Temperature Guide:
- Rare: 52°C (beef, veal)
- Medium rare: 54°C (beef, veal)
- Medium: 57°C (beef, lamb, veal)
- Pink/Well-done: 62°C (lamb)
Total cooking time: approximately 1 hour.
Preparing Cote de Boeuf Sous Vide
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat: Heat the water bath to the correct temperature as indicated below. Ensure the vacuum bag is sealed (you can pre-season the steak and re-vacuum if desired, but typically the packaging can go straight into the water bath).
Time: Set the sous vide stick according to the chart below. If the meat is still frozen, add 1 hour.
Sear: Sear the steak in a pan or on the BBQ until golden brown. You can also use a torch. The temperature will not rise further during this step.
Rest: Let the steak rest for 10 minutes before slicing/serving.
Season: Season the steak halfway through or after searing with salt, pepper, or a rub of your choice.
Sous Vide Stick Settings for Cote de Boeuf
Rare: 52°C for 3 hours
Medium rare: 54°C for 3 hours
Medium: 56°C for 3 hours
Quick Preparation of Cote de Boeuf
- Bring the Cote de Boeuf to room temperature.
- Place the Cote de Boeuf in the oven or BBQ at 50°C for one hour.
- Season with your favorite rub or just salt and pepper.
- Sear each side for 3 to 4 minutes on high heat until golden brown.
- Remove the bone and grill each side for an additional 30 seconds.
Ingredients
rundvlees 100%Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 1233.1 |
| Energie (kcal) | 295 |
| Vet (g) | 24.2 |
| Verzadigd vet (g) | 11.7 |
| Koolhydraten (g) | 0 |
| Suikers (g) | 0 |
| Vezels (g) | 0 |
| Eiwitten (g) | 19.4 |
| Zout (g) | 0.08 |
