Aubrac Entrecote & Côte à l’Os

 French Aubrac Beef, The Authentic Taste of the French Highlands

Aubrac beef is one of France’s most respected and traditional beef breeds. Raised on the high plateaus of the Massif Central, Aubrac cattle produce beef renowned for its refined flavor, natural tenderness, and subtle spicy notes. Thanks to extensive grazing, natural pastures, and a unique terroir, Aubrac beef develops a distinctive character highly valued by chefs and steak lovers alike. Whether enjoyed as an entrecote or a côte à l’os, it is perfect for BBQ, kamado, grilling, or pan cooking.

What Is Aubrac Beef?

The Aubrac breed originates from the Aubrac plateau in southern France.

For centuries, these distinctive golden-brown cattle with black-rimmed eyes have been raised on the region’s rugged grasslands.

Today, Aubrac remains one of France’s most prestigious beef breeds.

A Historic French Breed

Aubrac cattle are known for:

• Natural hardiness
• Slow growth
• Exceptional meat quality
• Balanced marbling
• Strong connection to their terroir

These characteristics contribute to a truly unique beef experience.

What Makes Aubrac Beef Special?

✔️ Authentic French cattle breed

✔️ Raised on natural grasslands

✔️ Refined beef flavor

✔️ Naturally tender

✔️ Balanced marbling

✔️ Subtle spicy notes

✔️ Perfect for BBQ, grill, or pan

✔️ Individually vacuum packed

What Does Aubrac Beef Taste Like?

Aubrac beef is often described as:

• Rich and refined
• Slightly spicy
• Mineral and elegant
• Well-balanced
• Long-lasting on the palate

It offers sophistication without sacrificing character.

Why Choose Aubrac Instead of Other Breeds?

Aubrac provides an exceptional balance of:

• Flavor
• Tenderness
• Juiciness
• Terroir character

It appeals equally to lovers of traditional French beef and modern steak enthusiasts.

Why Choose Aubrac from Gustor?

At Gustor, we only select beef we would proudly serve ourselves.

Our Aubrac beef is:

✔️ Carefully selected

✔️ Professionally cut

✔️ Vacuum packed

✔️ Chilled home delivery

✔️ Sourced from one of France’s finest cattle regions

Perfect for BBQ, Kamado, Grill, and Pan

Aubrac performs beautifully on:

• Charcoal BBQ
• Kamado
• Cast iron grill
• Plancha
• Professional steak grill
• Gas barbecue

Its natural structure ensures excellent juiciness during cooking.

Entrecote or Côte à l’Os?

Aubrac Entrecote

The perfect balance of flavor, tenderness, and convenience.

Ideal for:

• Pan cooking
• Grilling
• Barbecue

Aubrac Côte à l’Os

Often considered the king of steaks.

Its bone, thickness, and texture create an unforgettable dining experience.

Frequently Asked Questions (FAQ)

What is Aubrac beef?

Aubrac is a traditional French cattle breed originating from the Aubrac plateau in the Massif Central.

Is Aubrac grassfed?

Yes. Aubrac cattle are primarily raised on natural grass pastures.

What does Aubrac beef taste like?

Aubrac offers refined beef flavor with subtle spicy notes and excellent balance.

How does Aubrac compare to Black Angus?

Aubrac emphasizes terroir and elegance, while Black Angus generally features heavier marbling.

What internal temperature do you recommend?

We recommend 52–54°C (125–129°F) for the perfect medium-rare result.

Can I freeze Aubrac beef?

Yes. Vacuum packed Aubrac beef can be frozen for up to 6 months.

Is Aubrac suitable for BBQ cooking?

Absolutely. Both entrecote and côte à l’os are excellent choices for barbecue cooking.

🔥 How to Cook an Aubrac Entrecote Perfectly – Complete Pan Cooking Guide

General Preparation

✅ Remove the meat from the refrigerator at least 1 hour before cooking.

✅ Pat dry thoroughly.

✅ Use a very hot pan.

✅ Season with coarse sea salt after cooking.

✅ Always allow the meat to rest.

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Thin Entrecote (1–1.5 cm)

Pan

1. Heat a cast-iron pan until extremely hot.
2. Cook for 45 seconds to 1 minute per side.
3. Rest for 2 minutes.
4. Finish with coarse sea salt.

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Classic Entrecote (1.5–2.5 cm)

Pan

1. Heat the pan thoroughly.
2. Cook for 1.5–2 minutes per side.
3. Optionally add butter during the final minute.
4. Rest for 5 minutes.

Internal Temperatures

• Rare: 48°C (118°F)
• Medium Rare: 52°C (125°F)
• Medium: 56°C (133°F)

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Thick Entrecote (2.5–4 cm)

Pan + Oven

1. Sear for 2 minutes per side.
2. Finish in a 120°C (250°F) oven.
3. Cook to the desired internal temperature.
4. Rest for 8 minutes.

🔥 Perfect Aubrac Côte à l’Os on the BBQ – Reverse Sear Method for Maximum Flavor

Ingredients

• 1 Aubrac Côte à l’Os (1–1.5 kg)
• Coarse sea salt

Step 1: Slow Cooking

1. Stabilize your BBQ or kamado at 110–120°C (230–250°F).
2. Place the steak over indirect heat.
3. Slowly cook until reaching 48°C (118°F) internally.

This usually takes 60–90 minutes depending on thickness.

Step 2: Create the Perfect Crust

1. Remove the steak temporarily.
2. Increase the BBQ temperature to maximum.
3. Sear for 1–2 minutes per side over direct heat.
4. Briefly grill the fat edge.

Step 3: Resting

1. Allow the steak to rest for at least 10 minutes.
2. Loosely cover with foil.

Serving Temperatures

• Rare: 50°C (122°F)
• Medium Rare: 52–54°C (125–129°F)
• Medium: 56°C (133°F)

The Gustor Tip

Aubrac beef truly shines between 52 and 54°C (125–129°F). At this temperature, its tenderness, juiciness, and unique terroir character are expressed at their very best.

Enjoy!

Team Gustor 🥩🔥