30-Day Dry Aged Galician Blond T-Bone – A Unique Flavour Experience!

Our Galician Blond T-Bone comes from the highly prized Rubia Gallega cattle breed, native to Galicia, Spain. These cows are known for their exceptional marbling, rich yellow fat and deep, complex flavour. Our Rubia Gallega cows are carefully reared and slaughtered at 17 months old, ensuring tender, premium-quality beef. This 30-day dry ageing process intensifies the natural umami, enhances the beefy character and creates an unparalleled depth of flavour.

With every bite, you’ll experience a buttery texture, rich nuttiness and an intense, almost umami-laden sweetness balanced with a delicate minerality. The dry-aging process develops a slightly earthy, blue-cheese-like aroma, while the fat melts beautifully, coating your palate with luxurious depth. This cut offers the best of both worlds, tender, buttery fillet on one side and richly marbled, flavourful sirloin on the other.

Cooking Suggestions: How To Cook Dry Aged Galician Blond T-Bone

• Reverse sear: Cook at a low temperature first, then finish with a high-heat sear.
• Grill: Over charcoal to enhance the beef’s natural smokiness.
• Pan-sear: With butter & garlic to create a crispy crust while basting in flavour.
• Oven-finished: Start with a sear, then bake for even doneness.
• Rest properly: Allow 10–15 minutes before slicing for maximum juiciness.

Serving Suggestions: What to Pair Dry Aged Galician Blond T-Bone

• Bold sauces: Chimichurri, peppercorn sauce or roasted bone marrow butter.
• Rustic sides: Truffle mashed potatoes, grilled asparagus or roasted shallots.
• Fresh contrast: Arugula salad with parmesan and balsamic glaze.
• Artisanal bread: Serve with crusty sourdough to soak up the juices.
• Red wine: Try a Ribera del Duero or an aged Rioja.