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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“We received our order well packaged and all the fresh and frozen products were wrapped in ice packs . This is our second order of the Galician Steak which is excellent quality and has great flavour .”

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Posted 5 years ago

Marius Gruss

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“Absolutely delicious”

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Posted 5 years ago

Kyriakos Ioannou

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Posted 5 years ago

“You will struggle to find a better flavoured steak, anywhere! Not for delicate people!!!”

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Posted 5 years ago

“Underweight which was disappointing, the meat was very tasty, but it was about 50% fat, and we felt not very good value for money.we have certainly had better steaks in Spain, so disappointing overall, back to Waitrose meat counter next time we want a big steak!”

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Posted 5 years ago

James Miller

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“I bought the Galician Rib Steak on the bone, for myself and also 1 for my brother, both delivered on time to our respective homes. Cooked to approx 50 degree internal temp in a low over then finished on high heat in a pan on my barbeque. Really deep and meaty, aged flavour. 1kg is enough for 3 people. Very distinct product and would buy again.”

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Posted 5 years ago

Rupert Nightingale

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“Certainly the best steak I've cooked for myself and maybe the best I've ever eaten. Amazing. Perfect instructions as well for cooking - timings are spot on”

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Posted 5 years ago

“Really flavoursome, almost a gamey richness to it, recommend trying this beef, it’s an older animal so needs to be cooked on the rare side in my opinion.”

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Posted 5 years ago