Dry-Aged Côte de Boeuf

A Côte de Boeuf is, simply put, a thick bone-in ribeye cut in between the ribs.  Generally speaking, each steak weighs anywhere from 2.5-3 pounds and feeds 2-3 people.  A Côte de Boeuf can be cut as individual ribs or as a roast. People sometimes refer to it as “cowboy steak”.

Dry aging is a process whereby beef is aged at a particular temperature for an allotted amount of time. It enhances the flavor and tenderness of the beef, and provides for a ” unique” flavor – nutty, rich, earthy

We look at dry aging as more of an art than a science. At Olivier’s Butchery, we take pride on choosing every single rack of beef carefully to be dry aged, to make sure you experience the absolute best taste.

All of our Cote de Boeuf release in limited amount. We recommend to order in advance to reserve your ribs. Simply call the shop to provide your info and deposit for your order.

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ORDER YOUR GRASS-FED CÔTE DE BOEUF

Select your preferred aging range, and pre-order your côte de boeuf well in advance.  We often have 21 and 45 days dry-aged available at the store for same-day purchase.  Note that other special aging are available in limited amount, so don’t wait! Côte de boeuf are available at the following dates:

101 Days Aged

  • July 14 – 16
  • August 18 – 20
  • September 1 – 3 (Labor Day wk)
  • September 22 – 24

165 Days Aged

  • September 22 – 24
  • October 27 – 29

300 Days Aged

  • December 21 – 23  (Christmas)
  • December 28 – 30 (New Year)

200 Days Aged

  • September 1 – 3 (Labor Day wk)
  • November 17 – 19

250 Days Aged

CHECK OUT OUR CÔTE DE BOEUF COOKING GUIDE

Everything you’ve always wanted to know about how to cook a côte de boeuf is one click away.