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Côte de Boeuf herbs or spices

SKU 72997950416
4.6
Description

herbs or spices

Since the filet was traditionally cut from the smaller portion of the tenderloin

The  fishing grounds of Morocco supply most of the market

The generous amount of marbling (fat running through the meat) makes for a rich taste and juicy finish

the farmed catfish are more preferred

Côte de Boeuf herbs or spicesFrench for rib of beef, cte de boeuf is a maximalist presentation of the steak cuts found along the upper half of a cow. It is composed of the rib bone, the rib eye, and a marbled section called the deckle

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