When is a cow not a cow? When it’s a Txuleton

Before I begin, I assume none of you lovely readers are vegans or vegetarians? If so, you might want to stop reading now.

I myself eat meat, but not a lot. So, when I do eat it, I want something special.

Txuleton is that something special.Txuleton, or rib, steak usually comes from the Rubia Gallega cow.

It’s a cow from North West Spain that can be as old as 18 years before being turned into steaks.In the Basque country old dairy cows are used.

That is pretty old. I mean in the UK beef is usually slaughtered before the cow gets to three years.

Normally dairy cows past their milking prime are disposed of, but in the Basque country they are fattened up for eating.

So why are old cows so good?‘

Well’, says Sagardi Shoreditch’s meat selector Imanol Jaca, ‘it’s because mature muscle and fat tastes better and myoglobin in the muscles means a redder meat’.

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Pincho me, I’m dreaming

It’s a paradise of pintxos, a terrific place for tapas and it’s only ninety minutes from London. San Sebastian is still the food capital of europe.

It's a blur of food

It’s a blur of food

When Franco was in charge of Spain he tried to outlaw the Basque language. Ostensibly it was to crush dissent from the notoriously feisty Basque people, but it may also have been an attempt to safeguard the country’s stockpile of ‘x’s and ‘k’s. Every word in Basque is a tongue twister and a potential winning score at Scrabble. Continue reading