35 DAY DRY AGED - COTE DE BOEUF

Indulge in the unique flavour and ethical appeal of Premium Retired Dairy Beef. Sourced from Friesian Holstein cattle in the picturesque lake district. These cows are lovingly raised by dedicated farmers who prioritise their well-being. After their productive dairy years, these cows are retired and allowed to graze freely on lush, organic pastures for an additional 4 to 6 years, developing exceptional marbling and a rich, distinctive flavour.

 

As these older cows spend their retirement on organic, clover-rich pastures, consuming a predominantly grass-fed diet, they accumulate 'good' fat. This results in beautifully marbled meat. Pasture-fed diets also enhance the natural, savoury taste. This type of steak has long been revered in the Basque region of Spain, and now the UK is producing this premium product with equal excellence. The extended time on pasture is crucial, allowing the cows to develop fat and muscle, and it is ethically important as it provides the cows with a longer, free-range life. Typically, dairy cows no longer produce milk and are slaughtered for burgers or pet food, which wastes their potential. Premium Retired Dairy Beef is a beautiful product when cows are well cared for in a free-range system, giving them an extended, quality life.

This meat is also dry-aged for at least 35 days, developing unparalleled texture and depth of flavour. The fat should have a slightly yellowish colour due to the cows' age and pasture-fed diet.

Sear on high heat on the BBQ or in a pan to achieve a perfect brown crust, then finish in the oven at medium-low temperature until medium-rare. Allow the steak to rest for at least 10 minutes, for the best experience return briefly to the heat before serving.

Origin: UK

Net: 700g±

IQF Frozen. The steaks are cut here in the UK and then rapidly frozen to -28° in a matter of minutes. This process offers two major advantages, one being zero food waste and the other helping to keep the meat in amazing condition. Red meat naturally discolours after a few hours so blast freezing is the ultimate way to keep the steak as fresh as it is when first cut.

Please Note: The Image is for display purposes, we usually trim the bone down for less bone weight.