Galician Rib Steak 1kg (1x 1kg Galician Beef Rib Steak, Dry-Aged Min. 35 Days) Reviews

4.7 Rating 199 Reviews

At Basco, we source the finest Galician beef from the Northwest of Spain. Our Galician beef range comes from retired Frisona dairy cows between 6 and 8 years old, allowing for natural grass-fed marbling. These older cows have a higher percentage fat content and more marbling, resulting in a unique and distinct flavor. Each Galician rib steak is dry-aged for a minimum of 35 days. Originating in the Basque Country, Txuleton steaks are large 35oz rib steaks, carefully prepared and cooked to bring out their rich taste. Galician Rib Steak (1kg)

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“It's is an unbelievable amazing tasty big steak. The best I have ever eat in my life. Put it on your "Bucket List" to try one. You will not be disappointed!”

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Posted 4 years ago

“Amazing fresh taste, would order again!”

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Posted 4 years ago

DAVID FINNIGAN

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“Superb. Grilled to perfection on the BBQ in the dark! As close as I could get to being back in Northern Spain on a cold November Lockdown night. Only criticism is the 3 red wines ordered with it came in the same freezer box so were very chilled which, in my non-expert opinion, I thought wasn't a good thing to do with reds (?). Will ask for them to be sent separately next time.”

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Posted 4 years ago

“Great meat full of flavour don’t need to add anything highly recommend you try”

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Posted 5 years ago

“Incredible flavour. Can't recommend this enough. You can't get any where near this level of quality from a supermarket.”

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Posted 5 years ago

“Many years ago I bred some dairy bullocks to see if the meat was any better. Despite their lack of size it was the best meat I ever tasted. Galician Rib Eye steaks are bred the same way and if you cook them in a sous vide at 55 for 4 hours you’ll get a superb result.”

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Posted 5 years ago

Jonathan Locke

Verified Reviewer

“Very tender and flavourful! My favourite steak. Large sharing size that goes a long way.”

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Posted 5 years ago

NJ Westmoreland

Verified Reviewer

“These steaks were truly glorious! Full disclosure: I cooked them Sous Vide (49.5C) then finished on a griddle and I know that not everyone will want to go to that much trouble... But my advice is "Do!". The steaks are quite fatty, but this just adds to the flavour, but may not be to everyone's taste. Will be ordering more in the future.”

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Posted 5 years ago