Our Asturian Mestiza rib steaks are a crossbreed between Rubia Gallega and Frisona cattle from Asturias. A cut that fuses the best of these two Spanish breeds to offer an exceptional combination of flavour, tenderness and quality. Mestiza represents a careful blend of lineages, meticulously selected to create meat that exceeds culinary expectations.<\/p>\n
The cattle has been primarily raised in the east of Asturias, in the north of Spain, particularly in the mountain range of the Picos de Europa, including within the National Park of Covadonga.<\/p>\n
Our Asturian Mestiza rib steaks come from retired dairy cows between 7 and 9 years old. This type of ageing allows more natural grass-fed marbling of the beef so that its comparable to the marbling of genetically optimised grain-fed US, Japanese and generic Wagyu beef. These older cows are chubbier animals, have a higher percentage fat content and as such have more marbling, giving these Spanish steaks a distinct and unique flavour. All our Asturian Mestiza rib steaks are dry aged for a minimum of 35 days.<\/p>\n
HOW WILL I RECEIVE MY ASTURIANA MESTIZA STEAK?<\/strong><\/p>\n You will receive one fresh Asturiana Mestiza steak vac pac delivered on ice pads. If you are not using the steak straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.<\/p>\n