1kg Galician Bone in Rib Steak (Frozen)
The best steak I've eaten, either before or since" - Food Critic Jay Rayner
Reared between 8 and 10 years for extraordinary depth of flavour & texture
WHAT IS GALICIAN BEEF?
Our Galician beef range comes from retired Frisona dairy cows between 6 and 8 years old. This type of ageing allows more natural grass-fed marbling of the beef so that its comparable to the marbling of genetically optimised grain-fed US, Japanese and generic Wagyu beef. These older cows are chubbier animals, have a higher percentage fat content and as such have more marbling, giving these beef steaks a distinct and unique flavour. All our galician rib steaks are dry-aged for a minimum of 35 days.
WHAT IS TXULETON STEAK?
Originating in the Basque Country and often referred to as Txuleton or Basque Cider House Steak after a tradition of Basque farmers exchanging beef for cider at the Cider Houses. Txuleton steaks are normally served as large 35oz rib steaks. Each txuleton steak undergoes a careful and exact preparation and cooking method, which needs to be carried out in order to obtain the best out of this incredible beef. Txuleton steaks can be of Galician or other origin, it is more about the large rib steak with cider that makes the word txuleton famous.
HOW TO COOK A GALICIAN TXULETON STEAK
Defrost throughly, then bring to room temperature for at least 30 minutes. Salt both sides of the steak with some rock salt 30 minutes before cooking. Cook the steak on charcoal barcecue for 8 to 10 minutes on each side, allow to rest for 10 minutes in a warm place. To serve the steak, take the bone off and slice thinly accross, season with salt flakes and serve in a warm plate or platter.