Our Galician beef comes from retired milkers that have been left to graze in the hills of Galicia and reach a ripe old age.
Here they become chubby and lay down a marbling of fat that makes the meat moist, unctuous and with an amazing flavour. It’s then dry aged and hung for up to 35 days to allow the meat to develop. This process allows more natural grass-fed marbling of the beef so that it’s comparable to the marbling of Japanese Wagyu beef. This beef has been wowing cooks and critics, like Jay Rayner and Nigel Slater, for the past couple of years.
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