Dry Aged Galician Txuleta Ribeye on Bone (1kg)

£48.00
Tax included

Dry Aged Galician Txuleta Ribeye on Bone (1kg)

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Chuleton, Chuleta, Txuleton, Txuleta are the same Galician steaks that you may have been lucky to eat in the North of Spain and in the Basque Cider houses. These on the bone rib-eye steaks are from 8-16 year old dairy cattle reared in the pastures around the Portuguese and Galician borders. Chefs Tip: These steaks are best enjoyed caramelised on the outside and rare on the inside. Salt heavily, cook for approx 4-5 minutes per side on a high heat to get a crispy brown char. Place in 200C oven for 20 mins or till internal is 40C. Rest and slice thin with plenty of salt.

Selected by CFF
BUT126

Data sheet

Temperature
Chilled
Origin
Spain
Cut
Bone in Steak
Feeding
Grass Fed
Adapted For
Non Halal

Specific References