WHAT IS D’CAMPO BEEF? At Basco, we only source the highest quality beef from Galicia in the Northwest of Spain. D’Campo is usually a cross-breed of Frisona with Rubia Gallega cows with an average age of around 8 years old. 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. These older cows are chubbier animals, have a higher percentage fat content and as such have more marbling, giving these beef steaks a distinct and unique flavour. All our D’Campo Galician rib steaks are dry-aged for a minimum of 35 days. HOW TO COOK A D’CAMPO RIB STEAK? The perfect way to cook and serve a D’Campo rib steak is to bring the steak to room temperature for at least 6 hours. Salt both sides of the steak with some rock salt 30 minutes before cooking. Cook the D’Campo steak on charcoal barcecue for 8 to 10 minutes on each side, allow to rest for 2 minutes in a warm place. To serve the steak, take the bone off and slice thinly accross, season with salt flakes and serve in a warm plate or platter. HOW WILL I RECEIVE MY D’CAMPO RIB STEAK? You will receive one frozen D’Campo rib steak vac pac delivered on ice pads. If you are not using the steak straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking. PLEASE NOTE THAT WEIGHTS CAN VARY FROM STEAK TO STEAK, SO EXPECT A SLIGHT VARIATION ON THE WEIGHT OF YOUR D’CAMPO STEAK. PLEASE NOTE THAT WE CUT OUR STEAKS FROM THE WHOLE LOIN, SO SOME STEAKS WILL BE FROM THE RIB PART AND SOME FROM THE SIRLOIN PART. IF YOU WANT TO SPECIFY THE CUT YOU WANT, PLEASE CONTACT US WITH YOUR ORDER NUMBER. PLEASE NOTE THIS PRODUCT HAS BEEN FROZEN FROM FRESH, SO PLEASE REFER TO THE NEW BASCO USE BY DATE LABEL.
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