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Côte de Bœuf
Côte de Bœuf
Many chefs believe this thick, bone-in steak from the front ribs of the cow is the best cut of beef. It has the highest fat content and the biggest flavor.
- Judging freshness/what do I look for? Meat is graded based on two main factors – marbling and maturity. Within those two categories, there are very specific methods for evaluating each specific cow. From highest quality to lowest quality, beef is graded “Prime,” “Choice,” “Select” and “Standard.” Whenever you’re serving beef as the centerpiece of your meal, look for beef labeled “Prime.”
- Storing at home. Store beef wrapped in paper in the fridge for as long as 3 to 4 days.
For everything you need to know about steak, take our class, Cooking Perfect Steaks, Every Time, with Michelin-Starred Chef Michael Mina”.
Côte de Bœuf
The best, most well-marbled beef is full of rich, meaty flavor. It should almost melt in your mouth.