Introducing Spanish Dry Aged Beef: On The Bone!

The Galician Blond Rib (Txuleton) comes from the highly regarded Rubia Gallega cattle breed, native to Galicia, Spain. These cows are known for their exceptional marbling, deep flavour and rich yellow fat, a signature of their high-quality diet and natural grazing. Unlike traditional beef, this cut is 30 day dry-aged, which enhances its intense beefy flavour and adds a characteristic nutty depth.

Aged to Perfection: Our Rubia Gallega cows are slaughtered at 17 months old, which allows for a balanced fat content while maintaining tenderness. The dry-aging process further concentrates the flavours, making it a prized cut among steak lovers. Txuleton, a large rib steak, is a culinary tradition in the Basque Country, often grilled on a barbecue. 

Cooking Suggestion: How to Cook Galician Blond Rib 

• Grill: Use high heat, quick sear and then finish over indirect heat.
• Pan-sear: Cast-iron pan, high-heat sear with butter and herbs.
• Reverse sear: Slow oven cooking followed by a hot sear for a perfect crust.

Serving Suggestion: What to Pair Galician Blond Rib With?

• Sides: Roasted potatoes, grilled vegetables or Galician-style padron peppers.
• Sauces: Chimichurri, sea salt flakes or a light mustard sauce.
• Extras: Crusty sourdough bread and a side of smoky Spanish chorizo.
• Wine: Aged Tempranillo, bold Rioja or a robust Ribera del Duero.