The Galician rib steak is considered one of the most refined cuts in terms of taste and texture. It comes from Galician blonde cows raised in the northwest of Spain, on the lush and iodine-rich lands of Galicia. Unlike the majority of cattle slaughtered young (between 3 and 5 years), those selected here are raised slowly, up to 8 to 15 years, in an extensive system based on a natural grass diet. This long process allows the meat to develop a dense texture, finely marbled, and an infiltrated fat that carries buttery, spicy, and slightly salty flavors. This rib is then aged on the bone for about 28 days, a step that refines its aromas and enhances its tenderness. Cut to order by our butchers, the Galician rib steak is perfect for grilling or roasting. It stands on its own, with a simple seasoning of fleur de sel to reveal its authenticity. Butcher's tip: take it out 30 to 45 minutes before cooking. Sear it over high heat for 3 to 4 minutes on each side, then continue cooking over medium heat or in the oven depending on thickness. Let it rest for a few minutes before slicing.
Chronofresh collects dry, fresh and frozen food products from e-merchants at their production sites and delivers them within 24 to 48 hours throughout France. Goods are transported at room temperature or under controlled temperatures (0-4°C or -18°C) in strict compliance with the cold chain.
"Maison Lascours is an exceptional butcher's shop that has built up a loyal customer base thanks to the unrivalled quality of its products. The taste of the meat is simply unmatched, with a selection that is always top notch."
"Very good quality products, well packaged and delivered in good condition."
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