45 Day Dry-Aged Spanish Rubia Gallega Thomas Joseph Butchery
45 Day Dry-Aged Spanish Rubia Gallega Thomas Joseph Butchery

45 Day Dry-Aged Spanish Rubia Gallega

Regular price£110.00
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Bespoke Edition 09.08

Stunning Rubia Gallega, Aged for 45 Days 

Hand selected in late June, this Rubia Gallega (Galician Blond) has everything you could ask for.

- Glorious yellow fat
- Perfect marbling throughout
- Cracking age

This is serious BEEF, raised in the Spanish Hills on pasture, sheer beauty! These cows are raised until a lot older age than what is considered the norm in the UK and therefore pack a real punch when it comes to flavour, this being a prime example.

Any questions, please feel free to reach out to one of the team but be quick as these bespoke cuts do not last long!

Our team will get your order ready 24 hours before the date requested at checkout. Everything will be cut fresh, packaged with the utmost care by our team and then boxed with ice packs in our sustainable packaging, ready to be delivered Next Day.

Your order will be sent via DPD to the postal address given, on the day of delivery DPD will send you a one hour timeslot for when their driver will drop off to your location. The driver will leave safe if you are not in so the box can be left outside until you arrive back home.

Our cool boxes maintain the right ambient temperature for up to 48 hours so your box will always arrive fresh and chilled.

 Thomas Joseph Butchery

Why Choose


- Unparalleled passion for the very best meat and produce.

- Dedicated team that work tirelessly to provide exemplary service and customer relations.

- Sincere desire to ensure that every cut we prepare and product we make is sent out first class, nothing less

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"I could not be happier with the look, feel and smell of the meat. Thanks very much."

Christian, C.

"The lamb leg was a triumph. Best I've ever had.

David, C.

"I don't see the point in eating out anymore now that I have found you!

Victoria, B.

"Just superb, the beef we've had is brilliant, every time"

Chris, A.

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