Lake District Beef - 35-Day Aged Cote de Boeuf

Ex-dairy beef is produced from retired Friesian Holstein dairy cows that, rather than going directly to slaughter at the end of their productive years, are given an additional four to six years on pasture. During this extended period the cattle develop significant intramuscular fat and deep muscle mass — characteristics that are absent in younger beef and that translate directly into flavour and texture in the finished product. The fat carries a naturally yellowish hue, a result of the grass-fed diet and the age of the cattle.

This côte de boeuf is sourced from Friesian Holstein cattle raised in the Lake District and dry-aged for a minimum of 35 days. The dry-ageing process concentrates flavour and tenderises the muscle fibres, producing a steak with exceptional depth. Cut and blast-frozen in the UK at -28°C within minutes of cutting to preserve condition and eliminate food waste.

Origin: Lake District, UK

Ingredients: Beef (Friesian Holstein, grass-fed)

Allergens: None

Storage: Keep frozen at -18°C or below. Defrost in the refrigerator overnight. Once defrosted, consume within 48 hours. Do not refreeze.

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.