Our Beef

Txuleta Beef

Inspired by the Spanish experience, we work directly with a small number of local dairy farmers to carefully select and retire dairy cows with optimal characteristics for Txuleta.

The History of Txuleta

The Basque region of Spain has a long and enduring tradition of eating older cattle, up to 18 years of age. These cattle may have been used for a variety of purposes during their lives before ending up as steak. The beef, known as Txuleta (pronounced choo-le-tah) is typically hung for a few weeks, cut thick, cooked over a wood fire grill and sliced for sharing.

Rich Mature Beef

Eating beef from older cattle is gaining appreciation around the world, due to its rich depth of flavour from years on pasture, greater muscle development and increased fat marbling.

At Txuleta 1882 we give a nod to the traditions of the past, fostering appreciation of older cattle, their contribution to our food cycle and potential as incredible beef.

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How to Cook Txuleta

Txuleta is typically cooked over medium high heat on a wood or charcoal fire. A skillet or pan could also be used.  The meat should be fairly rare inside, with a crispy and slightly salty exterior.

To achieve this, the meat is brought to room temperature over 2-3 hours.

  1. Each side is cooked for approximately 3-5 minutes depending on thickness, rotating the steak slightly every minute or so to prevent charring.
  2. It is not salted prior to cooking as this draws moisture out. Instead, it is generously salted with a medium coarse salt on the cooked side once flipped over.
  3. Once cooked, the excess salt is shaken off before resting. The steak is then cut off the bone into slices and served on a warmed platter to share.
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