100 Day Dry-Aged Spanish Rubia Gallega
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- In stock, ready to ship
- Inventory on the way
Selected in October, our third instalment of Rubia Gallega (Galician Blond) for our Bespoke Page does not disappoint! What a stunner!!!
Around a month less of age on it than the previous piece but we think it looks spot on, what do you reckon?? Again, the yellow fat is literally melting as we handle it!
This time we are selling it just like the Spanish do as full rib chops and bone in sirloin steaks. These are big pieces and really are an incredible way to cook and serve the meat, very very old school! the benefit to this style if that you get all the flavour of the bone and cap and if cooking over fire the outer edges get wonderfully dark and gnarly, truly superb!
Sadly before a photo was taken from, the aged side we had already cut and processed the first rib, damn it! Hopefully this pic makes up for it, I think it does :).
Any questions, please feel free to reach out to one of the team but be quick as these bespoke cuts do not last long!