PRICE: R365 PER KG
SIZE: 600G PORTION
The Côte de Bœuf, translating as “cut of beef” or “cut of the cow” from French, is also known as the Ribeye or Wingrib cut. The reason for this reference from our wine-drinking Europeans, is that this steak is arguably the most flavoursome of all the cuts. It boasts intense marbling and is also the closest muscle to the heart of the cow. This means that it enjoys a consistent supply of oxygenated blood, allowing for rich flavour at the right maturation. The Ribeye is cut from the rib section of the cow, located between the front quarters and the midriff of the animal. The rib section runs from rib number 6 through 12. At The Fat Butcher, we serve our Ribeye on the bone, as it should well be.
AGEING: 2 weeks dry-aged and ~21 days wet-aged
PREFERRED COOKING TEMPERATURE: Medium rare to medium
COOK: Pepper crusted or grill with FB Butter
Pair it with a Malbec or a relatively young Cabernet Sauvignon. Malbec is a red grape variety, originally grown in France, but it is best known as the flagship varietal of Argentina. Here in South Africa, there are a few patches of Malbec vineyards here and there, with most of the Malbec being incorporated into more complex red blends. Malbec is dark, inky red wine with medium to firm tannins. Deep, rich fruit flavours come through such as blackberry, black cherry, plum and ripe raspberry. In heavier oaked styles, a smokey character can show itself with aromas of leather, tobacco and milk chocolate.