Cowboy Steak (Cote de Boeuf), Bone-In, Local NY State Beef
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Description : Cut from the rib section; extremely tender and well marbled cut if steak. These are large ribeyes cut with a full bone, approx 2" thick. Slightly richer with more fat content than the NY Strip
Cooking Instructions : Hot & fast - grill, broil or sear over extreme heat 4-5 minutes per side then finish in oven until desired doneness
All of our beef comes directly from two small family farms in Upstate New York. Our farmers raise primarily Angus and Herford cattle on pasture, and then add certified organic grains raised on the farm to improve the quality of the meat. Each week the whole animals are brought to our Chelsea Market store for butchering. We aim for as close to zero waste as possible with all of our animals. All of our pastrami, roast beef, burgers and salami are made in-house by our chef, Fred Maurer, and his team using the same high-quality locally-raised beef.