2 Days (TR21-25), European Orders Galician and Basque beef will remain synonymous with the melting textures and marbling supreme that comes from the weathered old cows of Iberia. We offer high quality meat delivery anywhere in mainland UK. Pulpo a la Gallega. Please change your country field on the checkout page to update your delivery charge, International Orders Standard Am Delivery £8.95For all orders below £60 within UK Mainland.£2.20 for all orders above £60 within UK Mainland. I am unfamiliar with Galician beef, but i have had kobe beef grade A4–22. I it had great flavor. Let’s continue our tour through the fascinating world of high quality meats with a purely Spanish tradition: Galician Blond Beef. Its exceptional coastline, formed of the highest cliffs in Europe, and the placid waters of th… In a nutshell, we are talking about a meat that comes from a fat old cow. Galician cuisine refers to the typical dishes and ingredients found in the cuisine of the autonomous community of Galicia, Spain.These include shellfish, empanadas, polbo á feira (a dish made of octopus), the cheese queixo de tetilla, the ribeiro and albariño wines, and orujo liquor. Normally, the steak experts cook at a very high temperature for a short time, over an open flame. Next Day Guernsey (GY1-8) The discount code can only be used once per customer. The peculiarity of it is that it has to be over eight years old. By doing this, it gets almost crispy around the outside, but still remains rare in the middle. Most authorities tend to take the view point that as life in Galicia is heavily influenced by the sea that the only recipes worth taking note about are the seafood dishes so this recipe is at least part of the argument that proves that to be just yet another travel myth. For a live experience of the wonderful world of steaks and any other high-quality meat, Lume & Co is waiting for your visit. Also known as 'Old Cow' Beef, this beef is in short supply, so we try and stock as often as possible. Turner and George delivers high quality rare breed meat to London and the UK including Galician steak. For high quality steak delivery offers check out our boxes. HOW TO COOK A GALICIAN FILLET? 2 Days (TR21-25), European Orders Unit 427C Birch ParkThorp Arch EstateWetherby, West YorkshireLS23 7FG, Tel: +44 (0)1937 845 767 Email: info@bascofinefoods.com. Beef and Brew is probably best described as a gastro pub that specialises in steak. Please change your country field on the checkout page to update your delivery charge, International Orders Our Whole Galician fillet is lean, mean, and amazingly tender which will melt in the mouth. Also sometimes called Pulpo a Feira, this is Galician style octopus and is the … But … The ultimate Galician traditional dish. Galician cuisine often uses fish and shellfish. These particular breeds are left to gaze for up to 15 years longer than a normal beast, which is being raised specifically for steakhouse and butchers. The hottest topic in top-notch steak circles right now is beef from old Spanish cows. Our Galician beef fillet comes from retired dairy cows between 8 and 12 years old. “They are very hard to … Our meat has its flavor enhanced even further by dry-ageing whole bone-in loins in room which controls the humidity and temperature. You will receive one frozen whole Galician fillet vac pac delivered on ice pads. 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. Galician Beef is not cheap and it is competing with some of the most expensive rare breeds. Cook the steak on charcoal barcecue for 4 minutes on each side, allow to rest for 2 minutes in a warm place. The Galician beef comes from animals called Galician Blond, and the prized meat comes from old bullocks (castrated males). Cut the fillet steak into 3-inch thick medallions and salt both sides of the steak with some rock salt 30 minutes before cooking. In other words, a breed of bulls and cows called “Galician Blond”. 135.00. PLEASE NOTE THAT WEIGHTS CAN VARY FROM FILLET TO FILLET SO EXPECT A SLIGHT VARIATION ON THE WEIGHT OF YOUR GALICIAN STEAK. The meat sold under the aegis of the IXP. No holds barred beef, if you are looking for the best steak in the world - here it is! The star of the menu is the Galician sirloin, a specialty beef from Spain. But there are two sorts of new cow coming from Spain: the Galician Blond, a beef breed that can be anything up to 17 years old when slaughtered, and … Most commercially reared cattle for the supermarkets are slaughtered at 1-2 years old as it is not economically feasible to keep them longer. At Basco, we only source the highest quality beef from Galicia in the Northwest of Spain. Galician Blond or Rubia Gallega is the prized next step-up. To serve the steak, slice thinly accross, season with salt flakes and serve in a warm plate or platter. PLEASE NOTE THIS PRODUCT HAS BEEN FROZEN FROM FRESH, SO PLEASE REFER TO THE NEW BASCO USE BY DATE LABEL. But for this type of beef, the ideal option would be a slow cooking, on a flat top grill. The other style of Galician Beef as made famous by Bodega El Capricho’s José Gordón is different, as he raises his oxen (steers) on a special diet of grain and grass for more than ten years. What makes the Galician beef special is its age at the time of slaughter. Exceptional Spanish Wagyu, Basque Region Dry-Aged Beef. Description This is what is known as ‘bucket-list beef.’ Cut from cattle that have roamed the Galician hills for between 8 and 15 years, the rib-eyes have a famously-strong flavour that comes from its … All our Galician beef carries some wonderful creamy fat and a high level of marbling, with a lasting, red wine-like flavour. Next Day Guernsey (GY1-8) With slightly less fat content than rib-eye, our Galician sirloin is the perfect joint for roasting and serving rare to medium rare, which helps retain its moisture and flavour. m Delivery £9.95For all orders below £60 within UK Mainland.£3.20 for all orders above £60 within UK Mainland. The best before date is 10 days from the date of slaughter. Today, Vigo is the main fishing harbor in Europe and the Galician rias are the main producers of mussels in the world. Since the BSE crisis of the 1990s, most beef slaughtered in Ireland is under 36 months of age. Northern Ireland £12.50 Today we are going to look at a very traditional dish from the North Western corner of Spain, Galician Beef Sirloin. 971 104 295 reservas@lumerestaurante.com. Grass Fed. 2 Days (IM1), Channel Islands £17.50 The recipe concerned is for Galician beef sirloin. They fatten them up quick and sell them cheap, usually for dog food. A whole slab of Galician Beef weighs approximately 10 kg. 2 Days (BT1-94), Isle of Man £15.00 We not ship outside of the EU. Its … Sign up to receive your discount code to use straight away today! 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, State of the art CellTherm storage facilities with, Friendly, passionate staff eager to help you. Our Whole Galician fillet is lean, mean, and amazingly tender which will melt in the mouth. The Latin for beef is bubula. You will find it referred to as ‘pulpo á feira’ (in … Galician Beef. At Anzu, a brasserie in St James’s Market in London, wagyu beef tataki with sesame and soy dressing is a popular dish, at £18 ($22). Octopus. Find more Latin words at wordhippo.com! Galician Broth or Caldo Gallego is the traditional dish of Galicia, Spain. 2 x Galician Blond Dry-Aged Prime Rib (800g each) 2 x Galician Blond Dry-Aged Sirloin (350g each) 2 x Galician Blond Dry-Aged Fillet (300g each) Bosh! Please note that we cannot refund the 10% discount if you forget to use it on your first order, you can always use it on your second! Next Day Jersey (JE1-3) These particular breeds are left to gaze for up to 15 years longer than a normal beast, which is being raised specifically for steakhouse and butchers. Northern Ireland £12.50 Traditionally Galicia, with its 1,200 kilometer coastline and countless sea ports and harbors, has always been a region where the sea is all important, one of the main activities of its inhabitants being that of fishing. The empanada is a meat or fish pie, with a bread-like base, top and crust with the meat or fish filling usually being in a tomato sauce including onions and garlic. It is a region of rolling hills with cool, wet weather year-round. What is Galician steak? Afterwards, the steak is removed from the bone and sliced onto a hot serving plate. Pulpo a Feira (Market-Style Octopus) While octopus might sound a bit “out there” to newcomers, … 2 Days Sark & Alderney (GY9-10), Scilly Islands £17.50 Standard Delivery £6.75For all orders below £60 within UK Mainland.£0.00 for all orders above £60 within UK Mainland. 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 perfect way to cook and serve a Galician Fillet Steak is to bring the fillet to room temperature-for at least 6 hours. Ex-Dairy beef from the UK. The three steaks, in proper sized portions! Galicia still has many small farms, where family plots of vegetables and herds of dairy cows dot the landscape. We not ship outside of the EU. More specifically a We're going to give the amount of ingredients and details as if you were making a meal for four and as such you will need the following ingredients: 4 medallions of sirloin 350 g of shallots? Old World Beef is regarded as some of the best beef in the world to those in the know, and it makes for the most magnificent steak you'll have ever eaten. 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. Buy Spanish food online with us today, you won't be disappointed. Low in fat, but rich in flavour when cooked, this is a Rolls Royce of Galician beef, that can be enjoyed by either cooking it as steaks or roasting as a whole piece. Photo credits: thelondonfoodie.co.uk, theyumlist.net, glasgowist.com and http://sciaccamalta.com, Tuesday to Saturdayfrom 13.30 to 15.00 hfrom 19.30 to 22.00 h(last booking)Sundayfrom 13.30 to 15.30 h, Camí dels Reis, 64,07015 Palma,Illes Balears, España, Our menuWine cellarEvent organizationInspirationPhoto galleryTerms and conditionsPrivacy Policy, For groups of more than 10 people or special events reservas@lumerestaurante.com+ 34 971 104 295, Lume & CO Restaurante en Mallorca © copyright 2018, Galician Blond Beef (Rubia Gallega) – a special type of meat, For groups of more than 10 people or special events. Also known as Filet Mignon, Tenderloin, and the Eye Fillet, this is the most sought-after Galician beef cut, prized for its tender quality. It acts more like beef butter in the pan. A plate at Lugo’s San Froilán festival. Storage: Keep frozen, defrost 24 hours prior to use. Low in fat, but rich in flavour when cooked, this is a Rolls Royce of Galician beef, that can be enjoyed by either cooking it as steaks or roasting as a whole piece. These older cows are chubbier animals, have a higher percentage fat content and as such have more marbling, giving the fillet a distinct and unique flavour. Looking to buy meat online from an online butcher? Beef & Brew at the Duke of York. 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. Galician Beef Trio. Priority Delivery £9.95For all orders below £60 within UK Mainland.£3.20 for all orders above £60 within UK Mainland. “Fair-style octopus” consists of common octopus caught off the Atlantic shores… Next Day Jersey (JE1-3) Churrasco (Portuguese: [ʃuˈʁasku], Spanish: [tʃuˈrasko]) is the Portuguese and Spanish name for If you are not using the fillet straight away, you can store in the freezer. All our galician fillets are dry-aged for a minimum of 7 days. 2 Days (BT1-94), Isle of Man £15.00 If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking. Dry-Aged. Beef from such old cattle is a real rarity here. Litre of red wine Olive oil 2 spoons chopped parsley Pepper Salt 300 g of seasonal wild mushrooms This process dehydrates the meat and gives the fat an essence of blue cheese, nuts and mushrooms. During this time, the beef gains a distinct deep flavor, because of the marbling maturation. 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