That Fat Cow

Dry-Aged Côte De Boeuf Steak


A step up from your high street Butcher, our steaks undergo a 28-day Dry-Aging process which we believe delivers the optimum level of depth of flavour and are skillfully prepared in-house by our dedicated Butchers. Each steak is meticulously cut from a rib sourced from our aging room the day prior to delivery, ensuring it arrives to you in impeccable condition.  Beefy, nutty and nicely marbled our grass-fed dry-aged beef is both for the connoisseur and for those seeking an introduction into the world of proper beef.

We exclusively select prime grass-fed cattle adhering to our ethical standards, guaranteeing that you receive one of the finest grass-fed Bone In Ribeye available online today. Our beef is sourced from Native Cattle, born and raised in the UK on trusted farms that share our ethos of sustainability and regenerative practices.

About the Bone In Ribeye (Côte De Boeuf) cut

A bone-in ribeye, also known as a bone-in rib steak or cowboy steak, is a classic and highly prized cut of beef known for its rich flavour and tenderness. It is cut from the rib primal section of the cow, specifically from ribs six through twelve.

The distinguishing feature of a bone-in ribeye is the bone that runs along one side of the steak, which adds flavour and juiciness during the cooking process. The marbling, or intramuscular fat, present in the ribeye contributes to its excellent flavour and tenderness.

Bone-in ribeyes are often preferred by steak lovers for their combination of intense beefy flavour and succulent texture. They are typically thick-cut and well-marbled, making them ideal for grilling, pan-searing, or broiling. Cooking a bone-in ribeye to medium-rare or medium ensures that the fat melts into the meat, resulting in a juicy and flavourful steak.

Approx 1kg (+/- 100g)