Where to Buy Galician Beef in Uk

Casa
Txuleta

10% off on all orders at £100 or above

About Us

We are a Wholesale Butcher based in Hampstead, NW3. We supply over 100 of the top restaurants in London such as Chiltern Fire House, Goodman and Beast. We are also the owners of restaurants Lurra and Donostia W1. Please follow us on Instagram using the link below

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Artisan Produce to Your Home Every Thursday

Contact James for all orders, home deliveries & enquiries. We can portion most items to your specification...

Delivery Charge £5.00. Please order ASAP to ensure we get to you...

07968 131 065

Dry Aged Beef Quantity Price
Galician Blond
Prime Rib (Bone In, Cap Off)
1kg £35.00
Galician Blond
Rib Roast (Bone In, Cap On)
1.2kg £38.00
Galician Blond
Rib Eye (Boneless)
500gm £30.00
Galician Blond
Fillet
280gm £20.00
English Shorthorn
Mince
1kg £10.00
Pork Quantity Price
Mangalica Pork Chop
300gm £6.60
Iberico Pluma
1kg £37.50
Iberico Presa
1kg £37.50
Other Quantity Price
White Wine/Red Wine
See Below
75cl £30.00
Alhambra Reserva Beer
1925 Granada
330ml £4.50
Dark Chocolate
Colombia Arhuaco 82%
70gm £6.75
Neus Especial Olive Oil
500ml £16.00
Black Tomatoes
(Les Cailloux en Provence)
1kg £12.00

White Wine

Almirante Pionero Maccerato Albariño 2017, Rias Baixas. Made with grapes from top vineyard sites in Albarino's spiritual home Rias Baixas, this wine shows excellent typicity. The nose, a complex combina on of grapefruit, herbs, citrus and green fruits, the palate a balance of honeysuckle richness with refreshing acidity and a stony finish.

Old Happy Cows

The main characteristic of our beef is the depth of flavour. Similar to an oak aged red wine this beef has "length", which is the period the taste persists or lingers on your palate after you taste the beef. This is the result of the breed and the age of the cow at slaughter along with the dry ageing of the beef. Our Galician and UK cows are kept in extensive systems, staying most of the year outdoors and forage feeding provided by meadows, forests and pastures. The vast majority of cattle worldwide is led to the abattoir between 18 and 30 months. The Galician and UK cattle we select are slaughtered with at least 8 years with many living for as long as 14 years old. We have an in-house grading system based on, level of marbling, colour of the fat, colour of the meat and age of the cow. "Rubia Gallega", meaning Galician Blond. Grass-fed happy cows. Longer life span on free roaming hills of Galicia, North-West Spain. Older cow means higher fat content resulting in more marbling and more flavour. Balance of flavour is towards a rich, deep flavour.

Red Wine

Bodegas Peñafiel Miros de Ribera Reserva 2012, Ribera del Duero. A wonderful example of what Ribera del Duero has to offer - black cherry with silky fine tannins, leaving rich smoke and black pepper flavours on the palate. Big aromatic bouquet and a hint of Toasted Wood.

Recipes & Cooking Guidelines


1kg Prime Rib: Medium Rare (bone in)

  • Pan
  • Get meat to Room Temp so nice and relaxed (allow 2h)
  • Medium heat
  • 5 to 6 minutes a side
  • Remove from pan
  • Place on flat surface
  • Rest for 8 minutes under foil
  • Salt
  • Eat

500g Rib Eye: Medium Rare (Pan)

  • Get to room temperature (allow 2h)
  • Medium heat
  • 2 to 3 minutes a side
  • Remove from pan
  • Place on flat surface
  • Rest for 4 minutes under foil
  • Slice all (to stop cooking)
  • Salt
  • Eat

Mangalica Pork Chop

  • Let the pork get to room temperature (allow 1h)
  • Render the pork on a low to medium heat
  • Cook each side 4-5 mins so fat melts
  • Keep taking the fat out and put aside when excessive amount of fat is in the pan
  • Turn up the heat to get really golden
  • Cover with aluminium until the meat is pink but not bloody

Pluma (Iberico Shoulder) 500g (Pan)

  • Bring the meat to room temperature ( allow 1 hour )
  • Season
  • Cook each side for about 3 minutes each side at a medium heat or until a temperature probe reaches 52 degrees centigrade
  • Rest for 5 min
  • Slice after resting

1kg Presa (Pan)

  • Please keep in mind they are always different weights. Usually 700 to 800g. You must factor this in to your cooking. Our chefs use a griddle/plancha but these are the guidelines for pan cooking.
  • Get Presa to room temp. Allow 2h.
  • Non stick hot pan.
  • Press the Presa and make flat.
  • Season with salt and pepper.
  • When the pan is very hot. Sear the meat. 2 min each side.
  • Lower heat to medium.
  • Cook for 5 to 6 minutes each side.
  • Remove Presa from pan.
  • Cover with tin foil and rest for around 5 minutes.
  • Presa should be pink not bloody but still juicy.
  • Slice across the grain

Black Tomatoes

  • Slice to bite size pieces
  • Slice Red Onion
  • Mix together with olive oil and salt
  • This can be enjoyed straight away but leaving overnight in the fridge offers the most flavour

Payment via Bank Transfer

MOUNTAIN VALLEY LTD - TXULETA
Lloyds Bank
Sort code 30-84-45
Account no. 28619860

Reviews

Address

Mountain Valley - Txuleta
Arch 19
Loveridge Road
NW6 2DS

learnedaboomed.blogspot.com

Source: http://casatxuleta.co.uk/

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