Two Gold Star Winner at the 2016 Great Taste Awards
Exclusive to Fortnum's. The producer of this superb piece of dry-aged Glenarm beef has built an authentic Himalayan salt chamber in Northern Ireland, which is the first in Europe.
Hand-selected from the Glenarm Estate in Northern Ireland, the beef is dry-aged for between 28 and 42 days in the chamber, which is made from more than 1000 hand-cut bricks of salt. The chamber purifies the air and concentrates the flavour of the meat, producing a sweet, tender and intensely marbled piece of beef. Pair with the lively, spiced Marquis de Calon for a truly indulgent dining experience.
This first-class range of beef, which is sold exclusively at Fortnum’s in the UK, comprises several delicious cuts, including this côte du boeuf. Often described as the most decadent cut of beef, it is sliced from the ribs with the bone still in and is full of juicy, steak flavour.
Please note due to current demand our butchers may not french trim the bones on this cut of meat. The meat that comes on the bone is very flavoursome, so we would recommend leaving the meat on the bone when you cook it. Alternatively, you can cut the meat away from the bone and use it in stocks and stews.
Your meat will arrive vacuum packed. Please remove the meat from its packaging, pat dry and leave to rest for 24 hours before you plan to cook it. This allows the flavour to mellow and ensures your meat is as delicious as it was intended to be every time.
Please note due to current demand the breed may vary.