Dry Aged French Trim Cote De Boeuf

In this video we have a rib of beef that has been dry aged for 35 days in our aging chamber, as a bespoke request from one of our customers. Once the aging process is complete, it is time to trim the outside layer and reveal the tender meat inside.

This specific product is French trimmed, which exposes the clean bone on a piece of meat for the decoration and appearance of the finished product. We then portion the meat into steak cuts, which is then vacuum packed and sent off for delivery to our customers.

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