Yellow fat No products in the basket. What exactly is this special beef we're bringing in exclusively and for a limited time? "As far as I’m concerned this offers a much more unique experience. We are retailing it on the bone as part of a private dinner menu for a minimum HK$ 10,000, for 8 or more guests. 2 Days (TR21-25), European Orders USDA prime beef is the USDA’s certification of a premium (and pricey) piece of beef. Tel: 01937 845 767 Email: info@bascofinefoods.com, Frozen from fresh, please check dates on freezing label, Sign up below and we’ll give you a discount off your purchase, Only 1 left - Order now to avoid disappointment, State of the art CellTherm storage facilities with, Friendly, passionate staff eager to help you. Priority Delivery £9.95For all orders below £60 within UK Mainland.£3.20 for all orders above £60 within UK Mainland. “The cows get old and fat just as we get old and fat,” explains Nemanja Borjanovic, a London restauranteur and owner of Txogitxu, the company he imports the beef from (and The Butchers Club's very own old Spanish cow meat supplier) to The Guardian in November last year. Carefully rolled and tied by our Master Butcher in Spain to help the joint maintain its shape, making it easier to carve and producing some wonderful round slices of delicious Galician roast beef. Combo deal: $68 for The Slim Shady Burger Set . Scottish Highlands & Islands £12.502 Days (AB31-35, AB41-54, AB36-38, AB55-56, FK17-21, HS1-9, IV1-63, KA27-28, KW0-14, KW15-17, PA20-78, PH15-18, PH19-29, PH32-33, PH45-48, PH30-31, PH34-44, PH49-50, ZE1-3). The process the Hong Kong-based company has become famous for, dehydrates the meat and gives the fat an essence of blue cheese, nuts and mushrooms as it renders into the steak. Order dry-aged steak online for delivery anywhere in London within 24 hours from our online butchers. The beef-du-jour cut from Spanish cattle that have roamed the Galician hills for between 12 and 5 years. You will receive one frozen Galician beef sirloin joint vac pac delivered on ice pads. Please change your country field on the checkout page to update your delivery charge, International Orders Although old beef is less expensive than some other rare-breed steaks, it is not cheap. Next Day Jersey (JE1-3) “Hong Kong people are accustomed to paying silly money for Wagyu and in my humble opinion that’s just an explosion of fat," states Jonathan Glover, Managing Director of The Butchers Club. GALICIAN BEEF. Is certainly not a fad, since more and more people are attracted by its flavor and above all, for its nutritional value, decide to enjoy this beef or beef in more dishes, some cooked in a more traditional and some more modern, such as can be the hamburgers. Please change your country field on the checkout page to update your delivery charge, International Orders Since the BSE crisis of the 1990s, most beef slaughtered in Ireland is under 36 months of age. Learn how to cook great Galician . Looking to buy meat online from an online butcher? So what is it that makes an old cow from the lush hills of Northwestern Spain so delicious? 2 Days (BT1-94), Isle of Man £15.00 After dominating Hong Kong’s private dining scene, the brand quickly expanded (due to the high demand of loyal steak-loving customers) to a … Tender, lean meat, with just the right covering of natural fat to keep it juicy and full of flavour. Crecipe.com deliver fine selection of quality Galician recipes equipped with ratings, reviews and mixing tips. 9-Tarta de Santiago. The hottest topic in top-notch steak circles right now is beef from old Spanish cows. Unit 427C Birch ParkThorp Arch EstateWetherby, West YorkshireLS23 7FG, Tel: +44 (0)1937 845 767 Email: info@bascofinefoods.com. The discount code can only be used once per customer. Please note that due to the differences in joint sizes, there may be some variation in the weight of your joint. I sliced into this 230g hunk of steak and was immediately struck by its appearance. Rubia Gallega cattle are medium to large animals with red-blond, wheaten or cinnamon-colored coat. The beef from the Basque area, including the Txuleton/Chuleton cut (a rib steak), is from former dairy cows that are finished (fattened up for slaughter) in the Basque area or, ideally, from the Galician Blond (Rubia Gallega) cow breed. These particular breeds are left to graze for up to 15 years longer than your normal beasts, which are being raised specifically for steakhouses and butchers alike. 2 Days (TR21-25), European Orders The green leafy veg. Standard Delivery £6.75For all orders below £60 within UK Mainland.£0.00 for all orders above £60 within UK Mainland. - Hello Everyone, I was wondering if there is a way to get this beef in the US. The beef is paid for in advance and is used as a deposit to secure the venue for a private dinner. Food writers, celebrities and beef-lovers are all falling off of the leather-clad seats of the finest restaurants in London and New York, as they devour what is being crowned the best tasting steak in the world. 2 Days Sark & Alderney (GY9-10), Scilly Islands £17.50 A whole slab of Galician beef (ribeye or strip loin) weighs in at approximately 10kg at a cost of HK$10,000 and can be custom dry aged from 21 – 90 days. *This offer is only available to new customers who have not made a purchase from Basco before. Galicia’s cuisine is famous for its quality and variety. m Delivery £9.95For all orders below £60 within UK Mainland.£3.20 for all orders above £60 within UK Mainland. So over the last couple of years, Galician beef has become the biggest thing in beef in the world dining capital of London, too. The beef comes from retired dairy cows or working oxen, Galician Blonds, which can be as old as 14 years. A hearty Galician stew, caldo Gallego contains various ingredients such as cabbage, potatoes, white beans, beef, sausage and chorizo. 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. I tried Grey's and they don't. Galician Meats in Galicia. Next Day Jersey (JE1-3) Galician beef is not cheap and is comparable with some of the most expensive rare breeds. The cattle will have spent most of … There are a number of other grades, but in restaurants and butcher you’re likely to come across the following three key grades: Prime Grade: This is the beef you’re mostly likely to come across in your restaurants. Not yet try out our The Slim Shady Burger Set? Buy meat online with online butchers Farmison & Co. Next day meat delivery when you order before 1pm. Basco is an online Spanish food shop that sources, imports & sells only the finest & most authentic Spanish foods throughout the UK and Europe. Try our Dry Aged Ribeye for the best steak in Hong Kong! PLEASE NOTE THIS PRODUCT HAS BEEN FROZEN FROM FRESH, SO PLEASE REFER TO THE NEW BASCO USE BY DATE LABEL. The Butchers Club's Secret Kitchen is proud to introduce dry-aged Galician Blond Beef from Spain to their private dining menu. In other words, a breed of bulls and cows called “Galician Blond”. Easy to carve, for beautiful results when you serve up: a real luxury. From regular orders of Frisona, Rubia Gallega, Capricho de Oro and Holstein to less frequently seen breeds such as Simental, Minhota, Turina, Black Angus from Portugal, Retinta, Black Iberian Avileña, Morucha, Arouquesa, Barrosã and Alentejana. Our Galician Beef Sirloin Joint comes from mature Spanish cattle that have roamed the Galician hills for up to 10 years, before being dry-aged by our Master Butcher to relax the meat to tenderness and concentrate the luscious beef flavour. Northern Ireland £12.50 The ultimate celebration joint. 2 Days Sark & Alderney (GY9-10), Scilly Islands £17.50 These retired cattle have been roaming the hills of the North Yorkshire Moors for over double that of usual beef cattle - anything between 7 and 10 years, allowing them to slowly mature as they graze the unique flora of Yorkshire Limestone country. Standard Am Delivery £8.95For all orders below £60 within UK Mainland.£2.20 for all orders above £60 within UK Mainland. The Butchers Club then dry-ages each cut of beef at their own facility on Hong Kong Island for different time periods to highlight the unique flavours of each steak. 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