Dry-Aged Ex-Dairy Côte De Boeuf Steak

Truly Exceptional Flavour: Dry Aged Ex-Dairy Bone In Ribeye (Côte De Boeuf) at That Fat Cow

Craving a steak unlike any other? Look no further than our Ex-Dairy Bone In Range. Marbled with rich, yellow fat, these beauties boast a flavour that stands alone. The unique texture - slightly firmer due to the cattle's age (over 5 years old) - combines with the fat for a truly knockout experience.

Here's the secret: unlike typical beef cattle slaughtered at a young age, ours live long, fulfilled lives producing milk before a well-deserved 12-month pasture retirement. They are then expertly Dry Aged for 28-Days. This extended rest allows the meat to develop exceptional flavour and texture.These native cattle are born, bred, and finished on natural pastures, reflecting our commitment to sustainability and top-quality meat. It's simply some of the best pasture-raised beef you'll find anywhere.

About the Bone In Ribeye cut

A bone-in ribeye, also known as a bone-in rib steak or cowboy steak, is a classic and highly prized cut of beef known for its rich flavour and tenderness. It is cut from the rib primal section of the cow, specifically from ribs six through twelve.

The distinguishing feature of a bone-in ribeye is the bone that runs along one side of the steak, which adds flavour and juiciness during the cooking process. The marbling, or intramuscular fat, present in the ribeye contributes to its excellent flavour and tenderness.

Bone-in ribeyes are often preferred by steak lovers for their combination of intense beefy flavour and succulent texture. They are typically thick-cut and well-marbled, making them ideal for grilling, pan-searing, or broiling. Cooking a bone-in ribeye to medium-rare or medium ensures that the fat melts into the meat, resulting in a juicy and flavourful steak.

Approx 1kg (+/-100g)