Cote à l’os is a classic beef cut where the entrecote is cut with the bone. The meat is known for its rich flavor, juicy texture, and attractive marbling. The bone adds extra flavor during preparation and gives the meat its distinctive appearance. This cote à l’os is dry aged, making the meat extra tender and developing a more intense, deeper beef flavor. The meat comes from Regiorund and is particularly suitable for grilling or high-temperature cooking, where the marbling ensures a juicy and flavorful result.
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