Cazurra Frozen 4 Ribs Cote De Boeuf

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Size 4 kg
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Côte de boeuf is a French term referring to a specific cut of beef. It is a steak cut from the rib side of the animal, with the rib bone still attached. This cut is known to be high in fat, juicy and full of flavor.

Chef's Advice

In cooking, côte de boeuf is prized for its tenderness and intense flavor, making it ideal for special occasions or a quality barbecue. In some countries, such as the United Kingdom, when this cut is divided into steaks, it is also known as "rib steak" or "tomahawk steak".

What kind of meat is Cazurra?

Cazurra is 12- to 18-month-old cow from the Pyrenees, mountains in southwest Europe that form a natural border between France and Spain.


Pyrenees SPAIN


Cazurra Beef


4 kg

José Rosell, founder and owner of "Vacum Luxury Meats," specializes in selecting the best Iberian cattle by feed, grazing area and fat infiltration. 
The Casina (Old Cow), unlike the Rubia Gallega (native to Galicia), grazes freely in northern Spain feeding on grass in mild seasons and cereals and hay during winter.
It is the maturation that makes the difference: cell ventilation management, knowledge of hygrometry and temperature correction are the added value of "Vacum Luxury Meats," thanks to the use of noble molds that develop unique flavors.

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