The Prime Cote de Boeuf
The Cote de Bouef is essentially a ribeye steak on the bone. The marbling of the " beef chop " creates an incredibly juicy, tender steak on the bone. It's perfect for pan-frying or grilling.
The Cote de Boeuf – The Cut
The Cote de Boeuf , bone-in rib-eye steak , or beef chop, is cut from the back of the cow. It is shipped on the bone. The back is a very lightly stressed muscle, which makes the meat quite tender . It is fine-grained and heavily marbling with fat.
BLACKFOREST PRIME BEEF® - our premium steaks
To meet even the highest quality standards, we created our "Black Forest Prime Beef," or simply "Prime Beef." Under this quality seal, we age only select top-quality cuts. For this, we use exclusively the meat of so-called heifers, female animals that have not yet calved.
This meat has a higher fat content and less muscle, making it finer-grained and juicier than the often used meat from young bulls.
The heifers are a cross between Hinterwälder and Angus cattle. They are fed exclusively on meadow forage and grain.
After slaughter, we dry-age the Black Forest Prime Beef on the bone for up to eight weeks in our in-house salt chamber. This guarantees extremely tender steaks with excellent flavor.
This meat has a higher fat content and less muscle, making it finer-grained and juicier than the often used meat from young bulls.
The heifers are a cross between Hinterwälder and Angus cattle. They are fed exclusively on meadow forage and grain.
After slaughter, we dry-age the Black Forest Prime Beef on the bone for up to eight weeks in our in-house salt chamber. This guarantees extremely tender steaks with excellent flavor.
Raising our cattle
When you buy Cote de Boeuf from us, you'll always receive meat from our own livestock and the livestock of our partners. All of these farms are located near our butcher shop, right in the Black Forest.
The animals are raised exclusively with the farm’s own feed.
Our motto is: If the animal is well, the human is well. Based on this, we create high-quality products of outstanding quality.
Our short transport routes protect the livestock and the environment. We transport the animals a maximum of 50 km from the farm to our butcher shop. A gentle and stress-free slaughter process directly on our premises is an important component for the quality of our steaks.
The animals are raised exclusively with the farm’s own feed.
Our motto is: If the animal is well, the human is well. Based on this, we create high-quality products of outstanding quality.
Our short transport routes protect the livestock and the environment. We transport the animals a maximum of 50 km from the farm to our butcher shop. A gentle and stress-free slaughter process directly on our premises is an important component for the quality of our steaks.
Preparation of Cote de Boeuf
How to prepare Cote de Boeuf on the grill – in 6 steps
When preparing food on a grill, it's important that it has a lid. It doesn't matter whether the grill is charcoal, gas, or electric.
Preparation:
Preparation:
- Prepare 2 zones on the grill: 1st zone: As high heat as possible; 2nd zone: Only the indirect heat of zone 1
- Take the steak out of the fridge, season with salt, and place it in the hot zone for 2-3 minutes. Sear it on all sides until it develops a nice roasted flavor.
- Place the steak in the indirect zone and reduce the heat of the hot zone as much as possible (remove coals, turn down gas/electricity).
- Insert core temperature probe into the steak
- When the steak reaches the desired core temperature, remove it from the grill and let it rest for 2-3 minutes.
- Carve the steak across the grain and serve on warmed plates.
Measuring core temperature at Cote de Boeuf
To ensure meat is always cooked to perfection, we recommend using a digital probe thermometer. To accurately measure the core temperature , insert the probe tip into the meat. Tip: To accurately measure the core, place the probe lengthwise on the meat to determine the required penetration depth. Hold your finger in the spot and insert the thermometer lengthwise into the meat, up to your fingertip.
Aus eigenem & Partner ViehbestandPrime Beef Cote de Boeuf
Prime Beef Cote de Boeuf
Bone-aged rib eye with strong marbling and tender bite
Regular price
39,99 €
Sale price
39,99 €
Regular price
Unit price
57,13 €
per
kg
Tax included.
Shipping calculated at checkout.
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The Prime Cote de Boeuf
The Cote de Bouef is essentially a ribeye steak on the bone. The marbling of the " beef chop " creates an incredibly juicy, tender steak on the bone. It's perfect for pan-frying or grilling.
The Cote de Boeuf – The Cut
The Cote de Boeuf , bone-in rib-eye steak , or beef chop, is cut from the back of the cow. It is shipped on the bone. The back is a very lightly stressed muscle, which makes the meat quite tender . It is fine-grained and heavily marbling with fat.
BLACKFOREST PRIME BEEF® - our premium steaks
To meet even the highest quality standards, we created our "Black Forest Prime Beef," or simply "Prime Beef." Under this quality seal, we age only select top-quality cuts. For this, we use exclusively the meat of so-called heifers, female animals that have not yet calved.
This meat has a higher fat content and less muscle, making it finer-grained and juicier than the often used meat from young bulls.
The heifers are a cross between Hinterwälder and Angus cattle. They are fed exclusively on meadow forage and grain.
After slaughter, we dry-age the Black Forest Prime Beef on the bone for up to eight weeks in our in-house salt chamber. This guarantees extremely tender steaks with excellent flavor.
This meat has a higher fat content and less muscle, making it finer-grained and juicier than the often used meat from young bulls.
The heifers are a cross between Hinterwälder and Angus cattle. They are fed exclusively on meadow forage and grain.
After slaughter, we dry-age the Black Forest Prime Beef on the bone for up to eight weeks in our in-house salt chamber. This guarantees extremely tender steaks with excellent flavor.
Raising our cattle
When you buy Cote de Boeuf from us, you'll always receive meat from our own livestock and the livestock of our partners. All of these farms are located near our butcher shop, right in the Black Forest.
The animals are raised exclusively with the farm’s own feed.
Our motto is: If the animal is well, the human is well. Based on this, we create high-quality products of outstanding quality.
Our short transport routes protect the livestock and the environment. We transport the animals a maximum of 50 km from the farm to our butcher shop. A gentle and stress-free slaughter process directly on our premises is an important component for the quality of our steaks.
The animals are raised exclusively with the farm’s own feed.
Our motto is: If the animal is well, the human is well. Based on this, we create high-quality products of outstanding quality.
Our short transport routes protect the livestock and the environment. We transport the animals a maximum of 50 km from the farm to our butcher shop. A gentle and stress-free slaughter process directly on our premises is an important component for the quality of our steaks.
Preparation of Cote de Boeuf
How to prepare Cote de Boeuf on the grill – in 6 steps
When preparing food on a grill, it's important that it has a lid. It doesn't matter whether the grill is charcoal, gas, or electric.
Preparation:
Preparation:
- Prepare 2 zones on the grill: 1st zone: As high heat as possible; 2nd zone: Only the indirect heat of zone 1
- Take the steak out of the fridge, season with salt, and place it in the hot zone for 2-3 minutes. Sear it on all sides until it develops a nice roasted flavor.
- Place the steak in the indirect zone and reduce the heat of the hot zone as much as possible (remove coals, turn down gas/electricity).
- Insert core temperature probe into the steak
- When the steak reaches the desired core temperature, remove it from the grill and let it rest for 2-3 minutes.
- Carve the steak across the grain and serve on warmed plates.
Measuring core temperature at Cote de Boeuf
To ensure meat is always cooked to perfection, we recommend using a digital probe thermometer. To accurately measure the core temperature , insert the probe tip into the meat. Tip: To accurately measure the core, place the probe lengthwise on the meat to determine the required penetration depth. Hold your finger in the spot and insert the thermometer lengthwise into the meat, up to your fingertip.
