Côte de Bœuf Steak Place fat side down in

Place fat side down in a frying pan of oil on a low heat

to bring out the natural sweet flavour of the lamb

T-Bone is a steak for those with a big appetite who like the best of both worlds

Hand diced by our own master butchers

then 'pull' the pork by sticking a fork in the shoulder and shredding the meat into small pieces with another fork

Côte de Bœuf Steak Place fat side down inSOLD OUT Cte de Buf is one of the finest steak dishes and a succulent meaty treat for you steak lovers, A steak cut from the rib primal with the rib bone still attached. At 900g+ it is usually served as a meal for two but in the same vein as a Tomahawk steak it can be a meaty feast for those up for the challenge. Cooking Tips Remove from fridge and leave at room temperature for 30 minutes before cooking. Oil the steak (not the pan) and season with