Beef Bone-in Ribeye, Aubrac, 30 Days Dry Aged by Metzger Freres

Metzger Frères has earned its place among France’s most esteemed butchers through a dedication to heritage, precision, and long-standing relationships with artisan farmers. Their Côte de Bœuf from the Aubrac breed is a standout – the result of centuries-old breeding on the wild, volcanic plateau of southern Massif Central. The cattle here graze on rich pastures, shaped by altitude and cool mountain air, which lends the meat an unmistakable depth. Few traditions in French agriculture are as rooted and respected as the raising of Aubrac cattle, and Metzger Frères have made it their mission to do this legacy justice.

This is a centrepiece cut. Thick and deeply marbled, the meat carries a natural richness that is intensified when seared to form a crisp, golden crust. The fat melts slowly, basting the meat as it cooks, resulting in a tender, full-bodied texture. You’ll notice a gently earthy aroma as it grills, and each bite offers warm, beefy depth with a clean, almost nutty finish. It’s indulgent, satisfying, and made for slow enjoyment.

To match the depth and character of this exceptional cut, pour a glass of Limoux AOC, Grand Vin, Domaine de Baron’arques, 2016 – a wine of structured elegance, layered with dark fruit, fine tannins, and subtle oak.

Quick cook instr.
Take out of fridge 1h before.
Rub w/ olive oil, s&p. Add herbs (thyme/rosemary).
Sear 2–3 min/side in hot pan.
Oven @ 200°C: 16 min (rare), 20 min (med), 24 min (well).
Rest 10 min under foil. Slice across grain.