All our Galician Blonde breed cuts without the bone are dry-aged for a minimum of 20 days. And are feed 100% in grass.
This really special breed, are at least 10 years old cows, with an incredible fat infiltration, a yellowy fat due to the diet and pastures, that tastes even like sweet sometimes. Used by acclaimed restaurants in all the UK, with some of them making it the masterpiece for their concept.
The more acclaimed cut from this special breed, the Beef Fillet Tenderloin, just sold as a whole piece, why not make it the excuse to call a few friends over and grill it to your liking.
The Galician Blonde is a protected breed just found in northern Spain, with many monitors in place to keep the consistency that has made it famous.
A minimum of 3 months from shipment
A first class piece of fillet, melts in the mouth, that from an accomplished chef..... fabulous!
I received this the very next day as advised and it was chilled and fresh. The flavour was beautiful and it cooked perfectly with melt in the mouth texture. I can highly recommend.