BASQUE CUISINE -- we deliver high quality red meat to around Europe.
A good Txuletón is undoubtedly a feast for every meat lover.
And especially if it is a quality product that has been selected by experts who know the animal well and whose focus is on offering only the best of the best.
That is why we decided to go hand in hand with a strong company that knows the product well and is known for working with QUALITY PRODUCTS.
Would you like to offer your customers Txuletones of the old, fat cow?
Now that the good weather begins, they are ideal for the barbecue!
And best of all, you can order these items along with other Spanish products that we offer on our website.
THE CULTURE OF OLD AND FAT COWs, GASTRONOMIC CULTURE FROM THE BASQUE COUNTRY
It all started almost 100 years ago, when the Basque cider makers included meat along with the cod omelet in their gastronomic menu for their customers who tried the new cider every January.
Today, this culture has developed a product that has classified this meat as the best in the world in international media. The selection and roasting technique as well as the best grills are the result of many years of experience.
The Basques are the only ones in the world who eat 18-year-old cows.
“I am not interested in breeds, but in animals. I choose old, fat, well-treated cows. I don't look at age, race or origin. Cows that get fat in 6 months are not worth it. I am interested in the treatment that every rancher gives his animals. Fat is the mirror of a cow.” Imanol Jaca
You can find grilled Txuletón in the Basque style in the best restaurants of all Spanish cities and in an increasingly European one.
The Txuletones have become a quality product for the palate, a cultural product with its own identity.
PREPARING THE TXULETÓN
We will take the meat out of the refrigerator about two hours before cooking so that the inside reaches a temperature of 15 to 20 ° C.
The piece of about 4 cm. is placed on the grill or frying pan for 3-4 minutes over high heat. Turn it over and season it with a lot of salt on the side that has already been roasted.
Roast on the other side for another 3-4 minutes, remove excess salt and remove from the heat. So we get a roasted exterior and a red heart inside the piece that has reached 50 ° C.
Present the piece of meat on a platter that has previously been heated to 50 ° C. The Basques place this plate on the middle of the table and then divide it.
Txogitxu selects the best domestic or imported animals, old cows with high fat infiltration and a characteristic stripe that they choose for their high quality.