Rib eye in bone EU Premium
Login to see pricesWe offer two main selections: the European selection with amazing beef from all over the continent and the Galician selection, cultured meat related to Basque history and heritage in relation to beef.
Price is per kilo! Final price will be shown on the invoice.
Weight: approximately 13 kilo
Origin: EU
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Read more Login to see pricesThis meat from the blade end has uniform streaks of fat on the outside and inside, with homogenous, very distinctive marbling. The cut is ideal for turning into sausages and curing but it can also be used uncured in various dishes: carpaccio of Iberian presa, tataki, roasted with stuffing, stone grilled, barbecued, etc. Whatever method you choose to cook it, it will always give excellent results. It’s so good that, along with Iberian pluma (a cut from the top end of the loin), it is one of the two Iberian pork cuts that are most appreciated by connoisseurs and chefs.
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Read more Login to see pricesCleaned tenderloin from an old fat cow with only the silverside attached.
Weight: 1,8-2,2 kg in a bag.
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Storage: Cooled between 0-5 degreesMeat for Tartare of Galician Premium***
Read more Login to see pricesMeat for tartare from and old fat dairy cow! Incredibly tasteful and full of power. Not your average piece of meat for tartare!
Weight: Approximately 5-6 kilo in one piece.
Origin: Spain / Galicia**Note: If you want smaller pieces, contact us.
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Read more Login to see pricesWe offer you the most delicate and delicious part of the Iberian pork loin by cutting out this lean, feather-shaped piece of meat, letting you savour our tasty Iberian pluma. It is, without a doubt, one of the most exquisite meats you will ever find. It is so tender that it melts in the mouth, filling your palate with aromas and flavours that you will never forget.
Price is per kilo.