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Click and collect from our shop in Aldeburgh
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Old Cow Cote de Boeuf

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Cote de Boeuf
Grass Fed Cote de Boeuf Cooked and Sliced
Cote de Boeuf
Gerard King

Gerard's Suggestion

"Once cooked pink, rest then cut the bone off and carve across the grain and serve on a large plate to share"
New

Old Cow Cote de Boeuf

No Reviews
Pasture For Life Certified
Dry Aged
Limited Availability

A delightful cut, taken from a forerib of pasture fed native breed beef, perfect for sharing, great on the BBQ or in a griddle pan.

Regular price £38.00
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Shipping calculated at checkout.

This ‘Old Cow’ is a 10 year old Belted Galloway that has grazed on untouched pasture for its whole life with the Carr Farm herd, next to the River Waveney. The Carr Farm herd is certified under the ‘Pasture for Life’ accreditation scheme.

Why you will love our Old Cow Cote de Boeuf...

  • Genuine British Old Cow from mature traditional-breed beef
  • Dry aged for 8 weeks
  • Perfect for sharing

We have removed the rib cap muscle and fat, which are best roasted, to leave a perfect steak on the bone, that can be cooked quickly on the BBQ or just as well in your griddle pan. 

Due to limited availability, you can choose from the following options when you checkout:

Delivery on Thursday 6 November

Collect from our Aldeburgh shop between Thursday 6 November and Saturday 8 November.

Gerard King

Gerard's Suggestion

"Once cooked pink, rest then cut the bone off and carve across the grain and serve on a large plate to share"

Want to know more?

Our Old Cow Beef is a product of both dedication and exceptional farming partnerships. It is sourced from one of two herds we work with specifically to produce this wonderful meat: traditional-breed Lincoln Reds from the Yard Hill herd at Iken, and Belted Galloways from the Carr Farm herd on the River Waveney. These grass-fed cattle live freely from 5-12 years on rich meadows and marshes. This extended grazing allows the cattle to develop extraordinary flavour, renowned for its richness and creamy marbling. We honour this unique beef by slow-hanging each carcass for 8-10 weeks, ensuring its impeccable quality and depth of flavour.

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