The name ‘Cote de boeuf’ is French for ‘rib of beef’. This is an accurate description, as cote de boeuf is cut from the rib. The meat is the same as that of a ribeye steak, with plenty of fat marbling. When cooked, cote de boeuf can take on a strong brown crust while remaining juicy inside. 
Most cote de boeuf is cut at a huge 2-3 inches in thickness. Due to this, as well as the bone being attached, cote de boeuf often takes slightly longer to cook than other traditional steaks. They are ideal for sharing! 
 
Approx 1kg per steak