This month, we turn our spotlight to Txuleta Steak, pronounced Chu-le-Ta, otherwise known as ‘Cider House Steak’.
This steak is from the Basque Country in Northern Spain and the name originates from a tradition of farmers exchanging beef at Cider Houses for cider. This steak has a rich, deep flavour, from an 8 year old cow and is always supplied on the bone. Older cow means more fat and higher fat content results in more marbling and more flavour.
The breed of the cow is Simmental or Friesian. They are grass-fed, happy retired dairy cows. This beef is traditionally sold in cider houses in the Basque region of Northern Spain which is considered to be one of the top gastronomical destinations in the world.