It just couldn’t get closer to home for all the team at Basco! We have managed to source authentic rib steak from small farms in the Basque Country. Our premium range of Basque txuleton steaks are the most coveted for their quality and in this case for their slow dry-ageing which takes up to 40 days. They are obtained after a careful selection of the best Basque cows that are over 7 years old. Those steaks with the highest marbling are chosen from among all the meats. This greater amount of infiltrated marbling provides greater unctuousness and better quality. Animals pampered and cared for as part of the family. They are cows weighing more than 400kg, over 7 years of age and are usually from Frisona, Simmental, Limousin or a cross between these. Their diet is essential and care is taken that it is based on grass and cereals produced in the farmhouse itself, thus achieving unique specimens. This meat is the result of the perfect combination of flavour, texture and juiciness. WHAT IS TXULETON STEAK? Originating in the Basque Country and often referred to as Txuleton or Basque Cider House Steak after a tradition of Basque farmers exchanging beef for cider at the Cider Houses. Txuleton steaks are normally served as large 35oz rib steaks. Each txuleton steak undergoes a careful and exact preparation and cooking method, which needs to be carried out in order to obtain the best out of this incredible beef. HOW TO COOK A BASQUE TXULETON STEAK? The perfect way to cook and serve a Txuleton is to bring the steak to room temperature for at least 6 hours. Salt both sides of the steak with some rock salt 30 minutes before cooking. Cook the steak on charcoal barcecue for 8 to 10 minutes on each side, allow to rest for 2 minutes in a warm place. To serve the steak, take the bone off and slice thinly accross, season with salt flakes and serve in a warm plate or platter. HOW WILL I RECEIVE MY BASQUE TXULETON STEAK? You will receive one frozen Basque Rib steak vac pac delivered on ice pads. If you are not using the steak straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking. PLEASE NOTE THAT WEIGHTS CAN VARY FROM STEAK TO STEAK, SO EXPECT A SLIGHT VARIATION ON THE WEIGHT OF YOUR BASQUE STEAK. PLEASE NOTE THAT WE CUT OUR STEAKS FROM THE WHOLE LOIN, SO SOME STEAKS WILL BE FROM THE RIB PART AND SOME FROM THE SIRLOIN PART. IF YOU WANT TO SPECIFY THE CUT YOU WANT, PLEASE CONTACT US WITH YOUR ORDER NUMBER.
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