Unrivalled Flavour of 28-Day Dry-Aged Wagyu Cote de Boeuf!

A 28 day dry aged Wagyu cote de boeuf is the pinnacle of indulgent beef, delivering a taste experience like no other. The combination of intense marbling from the Wagyu breed and the depth of flavour achieved through dry ageing creates a steak that’s rich, buttery and profoundly savoury. As it cooks, the fat melts gently into the meat, infusing it with umami notes, delicate sweetness and a soft, melt-in-the-mouth texture. The dry ageing process enhances the natural beefy flavour, adding a subtle nuttiness and concentrated depth. Each bite is tender, juicy and packed with a complexity that lingers on the palate, a true showcase of artisan butchery and premium British beef.

Cooking Suggestions: How to Cook 28 Day Dry Aged Wagyu Cote de Boeuf

• Reverse Sear: Gently cook at low heat, then finish with a high-heat sear for a perfect medium-rare and tender texture.
• Charcoal Grill: Grill over natural charcoal to impart a subtle smokiness that complements the beef’s deep flavour.
• Cast Iron Sear: Sear in a hot cast iron frying pan to achieve a caramelised crust that locks in juices.
• Resting Time: Always let the steak rest before slicing to allow the rich juices to redistribute evenly.

Serving Suggestions: What to Pair 28 Day Dry Aged Wagyu Cote de Boeuf With

• Seasoning: Finish with flaky sea salt and cracked pepper to highlight the natural flavour of the beef.
• Sauces: Serve with béarnaise, chimichurri or a bold red wine reduction for a rich flavour contrast.
• Vegetables: Pair with roasted root vegetables, grilled asparagus or charred leeks for earthy balance.
• Sides: Serve alongside creamy mashed potatoes, truffle fries or a wild mushroom ragout for an elevated experience.
• Wine: Choose full-bodied reds like Bordeaux, Barolo or aged Cabernet Sauvignon to match the beef’s intensity.