Galician Rib Steak 1Kg

Critically Acclaimed Steak Cut

Ref: RM00130

Weight: 1kg

187 Reviews

"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
Supplied to fine dining restaurants nationwide

£45.00

or £15.00 in 3 interest free payments!

In Stock

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Description

WHAT IS GALICIAN BEEF?

At Basco, we only source the highest quality beef from Galicia in the Northwest of Spain. 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?

The perfect way to cook and serve a Galician Rib Steak is to bring the steak to room temperature for at least 6 hours. 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 2 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.

HOW WILL I RECEIVE MY GALICIAN STEAK?

You will receive one frozen Galician Rib steak vac pac delivered on ice pads. If you are not using the steak straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.

PLEASE NOTE THAT WEIGHTS CAN VARY FROM STEAK TO STEAK, SO EXPECT A SLIGHT VARIATION ON THE WEIGHT OF YOUR GALICIAN STEAK.

PLEASE NOTE THAT WE CUT OUR STEAKS FROM THE WHOLE LOIN, SO SOME STEAKS WILL BE FROM THE RIB PART AND SOME FROM THE SIRLOIN PART. IF YOU WANT TO SPECIFY THE CUT YOU WANT, PLEASE CONTACT US WITH YOUR ORDER NUMBER.

PLEASE NOTE THIS PRODUCT HAS BEEN FROZEN FROM FRESH, SO PLEASE REFER TO THE NEW BASCO USE BY DATE LABEL.