Heritage Beef

About this product

Spanish heritage beef is a different proposition to most steak, and the difference is age. In the Basque Country and Galicia, mature dairy breeds, often working cows retired after years on pasture, are finished slowly to build deep marbling, golden fat, and a mineral, almost cheesy intensity that young grain-fed beef simply does not have. It is beef with provenance and character, valued by chefs who want flavour over tenderness-by-numbers. The defining preparation is the txuleton: a thick-cut, bone-in ribeye charcoal-grilled hard on the outside, kept medium-rare within, and rested generously before carving across the grain. The method is as much a part of the tradition as the meat, and it is built for sharing and theatre at the table. For Irish kitchens this is a signature-dish ingredient rather than an everyday line. Bring it to room temperature an hour before cooking, season with sea salt only, sear over charcoal or cast iron at maximum heat, and rest at least eight minutes. Supply is a limited monthly allocation to Irish trade. Pour a Rioja Gran Reserva or a Basque Txakoli alongside.