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Rubia Gallega Dry Aged "Chuletón" Spanish Premium Beef

Rubia Gallega Dry Aged Bone-in "Chuletón" Steak

by Rubia Gallega
Sold out
$0
$146.00 - $146.00
$146.00
$146.00 - $146.00
$146.00

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    •   We ship every order  within 24 hours

    Shipping costs are calculated at checkout
    See our Shipping Policy for more details

    For steak connoisseurs who understand that extraordinary beef comes from extraordinary places.

    This isn't just prime rib - it's Rubia Gallega Dry Aged "Chuletón", the crown jewel of Spanish beef tradition. From heritage Rubia Gallega cattle that graze Galicia's Atlantic-kissed pastures, each cut is dry-aged to develop flavors you simply can't find in conventional beef.

    • 30-90 day dry-aging develops intense umami notes

    • Heritage breed raised exclusively on Galician grass

    • Atlantic climate creates unique intramuscular marbling

    • Bone-in cut ensures maximum flavor retention

    • Perfect for both traditional Spanish and modern preparations

     

    *This product requires special packaging and expedited shipping as it is thermally challenged. PLEASE SELECT UPS EXPRESS or FEDEX EXPRESS as a shipping option on the checkout. We will pack it with a special thermal box and ice pack but we can not guarantee it will arrive 100% frozen at the destination.


    INGREDIENTS + INFO
    • Gluten-free

    The meat does not contain any additives or preservatives.

    INCLUDES

    Each piece weighs around 1 - 1.15kg

    STORAGE & CARE

    Keep frozen. 

    Customer Reviews

    Based on 4 reviews
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    (2)
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    m
    miguel
    amazing

    if you really use the cooking spanish method, flavor and tenderness is perfect but you have to cook good
    super and special product, difficult to find

    E
    Erik
    Perfect

    Exactly what you will find in basque country , Asturias, or Galicia. Galician Blonde- best cattle breed on the planet

    L
    Larry Yuan
    It's a bit different

    Although the flavor of the beef was wonderful, It's just way too chewy to enjoy. The steak was cooked using a reverse sear method along side a USDB prime ribeye that was dry-aged for 6 weeks for comparison. All tasters agreed, that there was definitely more pronounced dry-aged flavor in the Gallega, but the meat was absolutely too tough. For the price, we probably will not be buying again, though I am glad we tried it.

    S
    S.Q.

    fat smells good