From our Sandbach counter
Côte du Beouf
£14.50
- Feeds 2Based on about 200g per adult
- Cut fresh to orderSuitable for home freezing
- Use within 3–4 days of deliveryKeep chilled in the fridge
- Approx. 500gButcher-cut, so weights vary slightly
Côte de bœuf is an impressive bone-in beef rib steak, loved for its generous size, rich flavour and dramatic presentation. Available from The Butcher’s Blade in Sandbach, Cheshire, it’s a standout choice for a special steak dinner or a barbecue shared with friends.How to cook: Bring the steak towards room temperature before cooking, season well and sear over a high heat to develop a crust. Finish more gently as needed, then rest before carving. Because this is a thick cut, use a trusted cooking method and thermometer to achieve your preferred doneness.Serving ideas: Carve into slices for sharing and serve with chips, roasted vegetables, peppercorn sauce or garlic butter.Ask your local Sandbach butcher for advice on portioning and cooking this impressive beef cut.
Côte du Beouf from The Butchers Blade in Sandbach. Choose this for a meal built around the cut itself, with accompaniments that let you concentrate on the cooking. A steak or chop can make a straightforward dinner feel considered without a complicated recipe. Check the product description and selected option for the exact cut and size, especially if you are comparing a single portion with a sharing cut.
Choosing for your meal
Think about thickness, bone and how many people you want to feed rather than judging by weight alone. If you are unsure which size suits your pan or grill, ask Lee before ordering. Preparation matters: an intact whole cut, a rolled item and a tenderised product do not share the same food-safety requirements. Follow the instructions for this specific cut.
Serving ideas
Potatoes, mushrooms and green vegetables are simple places to start. Have your sides ready before cooking, use an appropriate pan or grill and leave room to rest the meat as your recipe directs. Slice across the grain where appropriate. Sauces and accompaniments are suggestions, not included contents. Check cooking guidance for the exact meat and preparation rather than relying on one universal timer.
Vacuum packed or tray wrapped to lock in freshness
Local delivery orders travel chilled in an insulated cool box with ice packs.
Closed Sunday and Monday. Collect your order at the counter during these hours.
“The best butchers in town by far!!! Top quality meat, and freshly made oven ready meals for busy days! Lee is always so friendly and welcoming, I can’t recommend this place enough! The best!”
View our Cooking & Safety Guide for safe temperatures and tips.
Need help with portions, storage or allergens? Ask Lee before ordering.
01270 691283From the kitchen
Cooking Côte du Beouf
Pat dry, season and sear every outside surface. Adjust cooking for the thickness and rest before slicing across the grain. Rolled or tenderised cuts need thorough cooking.
How to cook steakLee’s tip
A sharing cut for steak night
Côte de boeuf is a thick, bone-in rib steak. Sear it all over, finish in the oven and rest it for as long as it cooked before carving thick slices.
What goes with it?
Frites, a sharp green salad and a classic béarnaise. A Saint-Émilion Bordeaux or a sparkling red grape juice.
Want Lee’s personal recommendation? Ask him at the counter or call the shop. Always follow the product label and confirm allergens.