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Wexford Valley Côte De Boeuf

Wexford Valley Côte De Boeuf

Regular price £36.50
Regular price Sale price £36.50
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From 1.0kg Serves 5 (estimate based on 200g per portion)

Free delivery on orders over £150.

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about this product

Introducing our new Irish Côte de Boeuf steak, also known as as a Bone-in-Ribeye steak. These thick steaks are full of flavour and a visual show stopper. With their rich marbling when cooked, you can expect a delightful array of flavour and a tender texture. This French classic is always an excellent choice and perfect for sharing.

This beef comes from cows raised in the luscious, vast landscapes of the Wexford Valley grasslands. Living a stress-free life roaming the Irish countryside, this unique breeding adds to the unmatched flavour and tender texture that distinguishes Wexford Valley beef. This Côte De Boeuf is just one of the fabulous additions to our scrumptious range of Wexford Valley beef - one of the top premium brands of Irish beef, available to order online at Tom Hixson.

Looking to elevate your meal even more? Check out our Salt Moss Aged Côte de Boeuf.

how it works

Free Delivery Nationwide
Free Delivery Nationwide

Free delivery for orders over £150. Orders under £150 are subject to a £7.99 delivery fee.

Further info on delivery times can be found here.

Protective Chilled Packaging
Protective Chilled Packaging

All orders are shipped in our reinforced chilled packaging to keep the produce safe during transit.

Regular Contact
Regular Contact

We'll be in touch at each stage of delivery, keeping you up to date on your order's whereabouts.

If you have any questions, please see our FAQs page for further help and advice. Or alternatively email us at

For further information on our Halal Produce, please click here.

We supply quality produce to some of London's finest restaurants. For wholesale queries, please contact our team on 020 7248 3569 or email


The beef Ribeye is carved from the fore rib of the cow, boasting an abundance of marbling resulting in rich flavours and juiciness. The Ribeye contains the highest amount of marbling when compared to the other prime cuts, allowing the intermuscular fats to render during cooking, releasing a depth of flavour and juiciness within the meat.