I gave up and bought a chest freezer when my daughter came home with a buck. It’s a bit of a trade off at times (I prefer fresh meat over frozen, for certain), but it definitely allows us to source amazing proteins - Wagyu beef, Neah Bay cod, halibut, salmon, etc. and keep it affordable.
It’s a decent approximation, but it’s not on the level of the stuff I’ve had in Galicia. Still very good and I’m glad I tried their version.
The beef I received did have the yellow hue, albeit not super yellow like I’ve seen sometimes. It would definitely be quite a bit more yellow than American domestic beef.
Their pork is very good!
Appreciate this. Must get to Galicia asap!
Agreed! The best Galician beef comes from older animals that graze in pastures - both the age and the fresh grass contribute to the yellow hue of the fat. In Avila its similar - the typical “chuleton” comes from “vaca vieja,” animals that are at least 4/5 years old.
And don’t get me started on “buey” or steer steak… at least 6 years raising the animal (even up to 10 years for the “best”), in fields, and then ample dry aging lead to (in my opinion) the tastiest beef.
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Yup, a lot to be said, indeed, about beef in Spain.
The chuletón de carne roja de Ávila at the restaurant of Las Cancelas, Ávila (that is where I eat most often when in town). Not a great photo to see the fat’s color; but, one can see it from the side.
As regards chuletón de buey, this is one from El Rincón del Vino - Logroño (lots of good eating in Logroño, but that is where my family eats most often for beef/lamb when in town).
Love that they still serve it old-style with an old plancha…
…so one can toast the fat as one desires.
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Delicious!
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9 days since the last update? Good god, I’ve let you down. @Brian_Tuite , too.
Terrible playing job, but remembered the pic this time. Flannery hangers.
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We also had Flannery hangers last weekend, along with leftover pork chops and fridge remnant veggies for Turf n Turf.
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Looks fantastic!!!
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@Nick_Christie and family were in town, so took the opportunity to fire up the grill and open a couple of favorites (had to get a Frog in, and my girls LOVE Prevost).
Picture below is a Pure Country ribeye, but Nick was a huge fan of the Flannery skirts 
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The AK GRILL was wonderful.
We got to do a little Champagne side-by-side with Andrew’s two daughters & we had a fantastic spread. Just another day for The Kotowskis, but a special day for my family & me. Several years in the making, and the Sunday surpassed expectations.
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$60/lb is insanely cheap
not in my local Costco in Sarasota
I am finally cooking mine up next weekend. 2.64 lbs, but plan to thaw in fridge, cut off half, vacuum seal half and cook the other half on the skillet. I will slice into about 3/8 inch slices. Thoughts/advice?
I usually cook wagyu as batons. 1" x 1" x 3 or 4". Sear in cast iron. no fat needed. Slice and serve with maldon salt and a squirt of lemon. A little goes a long way.
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Venison back strap from Panizzerra Meat Co., pan seared in tallow, with black trumpet sherry cream sauce. Pairing was 2018 Windy Oaks Whole Cluster Pinot Noir.
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I bought one as well, I cut it into 3 steaks. Still trying to figure out what to do with them. One of those will feed like 5 people.