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beefHouse speciality
Côte de bœuf
Rib on the bone from Limousin cattle, matured three weeks in our cold room. Around 1.2 kg for two to three people.
€42/kg
Origin and breedBorn, raised and slaughtered in France. Limousin breed
Allergens
The rib is cut from the forequarter, with its bone and a good marbling of fat. We let it mature in our cold room before cutting it to the thickness you want.
How to cook it
- Out of the fridge an hour before
- Seared on each side in a very hot pan, then 10 to 15 minutes at 180 °C
- Rest for as long as it cooked, under foil
Good to know
Tell us the number of people: we cut it to the right weight, from 900 g to 1.5 kg.
Order for collection
Tell us the cuts and the weight, or the dish and the number of people. We call you back with a price, then it waits for you at the shop.
Rather talk about it? Call the shop:01 23 45 67 89