Dry-aged to perfection, these are no ordinary ribeyes.
No bone, no wastage, no messing around - just the purest steak meat from the Spanish Hills.
Produced from cows that are allowed to grow until they are 8-12 years old, this is seriously special stuff. The Galician cow roams naturally, laying down fat over a lifespan that is four times longer than the majority of beef slaughtered in the UK. The taste is out of this world, let alone how unbelievably gorgeous it looks!