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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Basco is a leading Spanish food wholesaler supplying tapas bars, delicatessens, restaurants, hotels and other eateries across the UK with wholesale authentic Spanish food.
Tel: 01937 845 767
Email: info@bascofinefoods.com
Unit 427C Birch Park
Thorp Arch Estate
Wetherby, West Yorkshire
LS23 7FG