BASQUE FILLETThe fillets taken from Spanish ex dairy cattle, left to roam Basque country pasture until they're between 8 and 12 years old. A little less intense than the Galician beef, the steaks still pack a punch flavour with a nice marbling. COOKING TIPS BASQUE FILLET Ensure the cut is at room temperature by removing from the fridge at least 2 hours before cooking. Get your grill or pan smoking hot. At the last minute, season well with our Great Cow Rub use a