Meat for Tartare of Galician Premium***
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.
Related products
Cooked Ham of Iberico Bellota
Read more Login to see pricesCooked ham of Iberico Bellota quality from Cas Alba in Spain.
Weight: Approximately 5 kilo
Pluma de Primera Iberica – Frozen
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.
Txogitxu Tenderloin cleaned – EU origin
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.
Origin: EU
Shelf life: 2-3 weeks
Storage: Cooled between 0-5 degreesTxuleton of Galician Premium*** – Rib eye in bone
Read more Login to see prices***NOTE: FOR THIS CUT WE WILL CONTACT YOU. THERE IS A MINIMUM QUANTITY YOU NEED TO AGREE ON***
We 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 1000 gram
Origin: Spain / GaliciaPresa Iberica – Frozen
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.
Price is per kilo.