Our Galician and Basque beef is imported directly from Spain, where the cows are allowed to graze and forage naturally on up until 10 years old or more before slaughter. We then dry age the whole ribs and loins in our drying room for a minimum of 30 days to further deepen the flavours in this very special meat, before hand cutting to order. 

Contents: 2 x 400g Basque Bone-in Ribeyes, 2 x 400g Galician Bone-in Sirloins, 2 x 200g Basque Fillets, 2 x 200g Galician Rumps, 4 x 180g Old Cow Burgers