Our Galician beef fillet comes from retired dairy cows between 8 and 12 years old, sourced from the Northwest of Spain. This type of ageing allows for natural grass-fed marbling of the beef, comparable to that of genetically optimised grain-fed US, Japanese and generic Wagyu beef. The older cows have a higher percentage fat content and more marbling, giving the fillet a distinct and unique flavour. All our galician fillets are dry-aged for a minimum of 7 days. The Galician fillet, also known as Filet Mignon, Tenderloin, and the Eye Fillet, is the most sought-after Galician beef cut, prized for its tender quality. Our Whole Galician fillet is lean, mean, and amazingly tender, which will melt in the mouth. Low in fat, but rich in flavour when cooked, this is a high-quality Galician beef option that can be enjoyed by cooking it as steaks or a roast.
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