Description
Unlike a traditional ribeye steak that may be boneless, the Côte de Bœuf is characterized by being bone-in. The bone adds both flavor and moisture to the meat during cooking.
Unlike a traditional ribeye steak that may be boneless, the Côte de Bœuf is characterized by being bone-in. The bone adds both flavor and moisture to the meat during cooking.
Unlike a traditional ribeye steak that may be boneless, the Côte de Bœuf is characterized by being bone-in. The bone adds both flavor and moisture to the meat during cooking.
| Weight | 1 kg |
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