The Cote De Boeuf is a classical french cut. It was and still is a showpiece for any special meal. The fat marbling throughout the cut naturally bastes the meat as it cooks and caramelises. If you are looking for an incredible steak this has got to be near the top of you list.
Himalayan pink salt bricks are used within our dry ageing room to infuse a more intense flavour in the meat. This is not the only benefit. The salt bricks actually act as a natural anti-microbial because of their chemical components. This helps to kill bacteria in the dry ageing room meaning we can age our meat for longer.