All our Galician Blonde breed cuts with the bone are dry-aged for a minimum of 40 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 Chuleta cut is normally Sirloin kept bone-in to enhance flavour and juices while cooking.
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