New York, NY
COTE Korean Steakhouse
Start with the Black Angus ribeye program
| Selection | Order & price | What changes |
|---|---|---|
| 60+ Day American Black Angus Ribeye | $33/oz Weight and minimum: ask COTE | 60+ days dry-aged Same stated cut and beef program |
| 90+ Day American Black Angus Ribeye | $38/oz Weight and minimum: ask COTE | 90+ days dry-aged Same stated cut and beef program |
| 120+ Day American Black Angus Ribeye | $42/oz Weight and minimum: ask COTE | 120+ days dry-aged Same stated cut and beef program |
This is the most direct comparison of aging within the documented selection. The plus signs indicate minimum aging intervals, not exact durations. The 120+ Day American Black Angus Ribeye guide covers the price steps and longer-aging comparison in detail.
Compare beef programs and cuts separately
| Selection | Order & price | What changes |
|---|---|---|
| 45+ Day Imperial Reserve American Wagyu | $42/oz | Imperial Reserve · USA American Wagyu, BMS 9+ 45+ days dry-aged; cut not specified |
| Miyazaki Tenderloin | $45/oz | Tenderloin · Miyazaki, Japan Aging not specified |
| Sendai Ribeye | $54/oz | Ribeye · Miyagi, Japan Aging not specified |
| Kobe Ribeye | $82/oz | Ribeye · Hyogo, Japan Aging not specified |
Imperial Reserve changes the beef program as well as the aging interval. Among the Japanese entries, Miyazaki changes to tenderloin, while Sendai and Kobe retain the ribeye cut but change the named regional beef. Farms are not named for these Japanese entries. Those distinctions support different comparisons; the unit prices alone do not rank quality.
Individual reserve cut or vertical tasting?
All seven documented steaks above are priced per ounce. Ordered weights and minimums are not specified in these entries; ask COTE for both and for the steak total. Do not interpret a unit quote as the price of a complete serving.
The official Flatiron menu separately lists the Black Angus vertical tasting at $88 per person in the October 16 check. That is a different billing format from an individual reserve cut. Confirm the portions and inclusions, and whether the whole table must participate; do not derive its contents by adding ounce prices.