Beef côte de boeuf is a ribeye with bone and is known for its rich flavor and firm, juicy texture. The meat has fine marbling that contributes to tenderness and aroma during preparation. The bone helps the meat retain extra flavor and stay juicy while cooking. This côte de boeuf comes from the Spanish cattle breed Rubia Gallega and is dry-aged for at least 21 days. The meat is deep red to purple in color, with fat ranging from pearly white to egg yolk yellow that melts at low heat. The texture is velvety yet firm, with a slightly salty and spicy flavor. The cattle are raised in Galicia, where they graze outdoors almost all year round in the Atlantic climate.
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