Our Galician Chops are only cut from the first eight ribs, to ensure you get the punchiest, boldest flavour and the best marbling. We've stocked Discarlux branded Galician beef on and off for a couple of years at Provenance - basically whenever we can get our hands on it! The creamy yellow fat carries the complex grassy taste or the rich pasture on Galicia in Spain, and the dark, succulent meat that peeps through from the rich marbling reveals it's complexity once heat, ideally open flame, has been judiciously applied! If you've had it before, then you know! We're simply calling this bone-in cut a chop - we'll be working our way through a couple of hand selected 8 bone Fore Ribs. The marbling runs the full distance, so whichever end you get, it's going to have all the characteristics of the Rubia Gallega. Some chops will be closer to the rib end and will have the rib cap attached giving you a bit more fat and some more varied textures, some chops will be closer sirloin end with less coverage and a single muscle eye.
