Scotch Cote de Boeuf Salt Aged Heritage Breed

This classic continental restaurant steak has been given the luxury treatment by our expert Butchers. Generously marbled, they pack a big hit of distinctively rich flavour and delicious juiciness for an unrivalled eating experience. Sear in a hot pan and cook to your liking before serving with your favourite sides - our Chef's fully prepared range are an excellent choice - and a premium-quality sauce for a luxury, fine-dining experience at home.

These steaks are hand-cut by our experienced Butchers from the finest heritage breed Scotch beef, sourced from trusted Scottish farms. It's matured using an innovative combination of traditional dry aging and time in one of our three Himalayan salt aging chambers. After at least 35 full days of maturation, the meat has reached its peak of flavour and texture. This leaves a rich, concentrated flavour and allows the fibres to relax for incredibly tender steaks.

Senior Butcher, Dave, says: "I love these steaks. Everything that's great about a classic ribeye - the massive flavour, the juiciness - kept on the bone to add even more, then enhanced by our Himalayan salt chambers. Once they’re cooked it’s easy to slice along the bone and enjoy. We prepare them all by hand to make sure that each one is perfect. The Chefs at the award-winning restaurants we supply won't tolerate anything less and neither should you."

NUTRITIONAL INFORMATION

HOW TO STORE

1. Storage: Keep frozen at -18°C or below
2. Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
3. Shelf life defrosted: Store in refrigerator and use within 24 hours

COOKING INSTRUCTIONS

Cooking guidelines from defrosted: carefully remove the steak from its packaging, pat dry with kitchen paper then allow the meat to come to room temperature for at least 30 minutes.

Pan fry: preheat a large heavy based frying or griddle pan, over a high heat. Once hot add a little oil to the pan or brush directly onto the steak. Season as desired just before adding to the pan. Cook the steaks to your liking following the recommended times: searing all over and turning gently occasionally.

Once you have achieved a good level of caramelisation you may need to lower the heat so as not to overdo the outer surfaces especially when cooking to medium and beyond.

Rare - medium rare: 4« -5 minutes in total, rest for 6. Internal temperature 45- 52°C
Medium: 5½ -6 minutes, in total, rest for 5. Internal temperature 55- 60°C
Well Done: -7 - 8 minutes, in total, rest for 1- 2 minute. Internal temperature 65-70°C

Remove from the pan, cover loosely with foil and rest in a warm place for the recommended time.

Low temperature
Cooking guidelines from defrosted: preheat the oven to 80°C and add a roasting tray to heat up. Bring the meat to room temperature, pat it dry and sear in a hot pan with a little oil for 5-6 minutes, until nicely caramelised. Season the meat well and set it on the preheated roasting tray.

Insert the thermometer into the thickest part of the meat and set it to 60 - 65°C. Put the meat in the oven and keep the main part of the thermometer outside the door. Cook for 1- 1½ hours. Keep the oven door closed. When the thermometer bleeps, your steaks are ready - it's as simple as that. No need to rest - slice and serve straight away.