Dry-Aged Galician Prime Rib-Roast
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Known throughout the world as some of the very best meat you can buy, Galician beef packs a superior flavour profile that cannot be matched. With a truly unique taste, this beef is something that really has to be tried to be understood. Taken from the 8 prime bones on the beast, the Prime Rib Roast joint runs from the ribeye end to meet the wing rib in what is known to us in the trade as the very best section on the carcass. Please note that the product may vary slightly depending on which end of the prime rib you receive but rest assured it is all taken from the 8 bone section.
Reared in the Spanish Hills of Galicia, Northern Spain, the Rubia Gallega (more commonly known simply as Galician) breed matures slowly on lush pastures, producing supremely flavoursome meat over a far longer period - a stark contrast to commercial produced UK beef. The majority of the cattle are slaughtered from 8-12 years old, having lived a fulfilled life on pasture while laying down intramuscular fat (marbling) slowly, producing intense flavour.
Nick-named "Spanish Wagyu" due to the consistent marbling produced through the eye of the muscle, the Galician beef boasts unctuous, golden yellow fat, clearly denoting the length of time spent out on pasture eating natural sources of food – grasses, haylage and home-made silage.
Produced from cows that are allowed to grow naturally for 4-5 times the norm in the UK, this is seriously special stuff.
The Galician Beef is an out and out showstopper. The depth of flavour, the yellow fat and the marbling all come together to make one hell of a roasting joint, fit for a King. French trimmed and with minimal rib cap, this is a joint made up of pure steak meat, the pertinent question is, how many loved ones to share it with.
Galician Beef has fast become a staple at Thomas Joseph - if you want the best roasting joint there is (and maybe ever will be!), then this is for you.