Côte de Boeuf Since the filet was traditionally

Since the filet was traditionally cut from the smaller portion of the tenderloin

a little-worked interior muscle that runs from the ribcage toward the butt

They are from West and North Australia and are said to be one of the most favorable

buttery flavor and tender texture

The generous amount of marbling (fat running through the meat) makes for a rich taste and juicy finish

Côte de Boeuf Since the filet was traditionallyFrench for rib of beef, cte de boeuf is a maximalist presentation of the steak cuts found along the upper half of a cow. It is composed of the rib bone, the rib eye, and a marbled section called the deckle