Galician Blond Beef, The Best Beef in the World?

[gaurus]

Good afternoon folks, I was talking with a friend of mine about good marbled beef and how Japanese Wagyu seem to be the rage now, but according to him(a self proclaimed foodie), the new rage is the Spanish Galician Blond beef, beef from 10+ year old steers/Oxen that is highly marbled and well aged.

Here is a few pics of the meat I was able to find and while the Fat is Yellow, the people seem to love it, what do you think? Would you like to have some of it?

Galician Beef: The Best Beef in the World?
http://thebutchers.club/news/galician-beef-the-best-beef-in-the-world/

 

[holm25]

It looks good. But I will stick with AngusX lol

 

[Fire Sweep Ranch]

Who wants to wait 10 plus years for a steak?!?!?! Not me!

 

[gaurus]

It looks good. But I will stick with AngusX lol

I was thinking the same, these folks have yet to taste a tat grass fed 10+ year old Angus Ox. :cboy:

 

[gaurus]

Who wants to wait 10 plus years for a steak?!?!?! Not me!

According to some of the reports, some of these Spanish cattle can be as old as 18 years and fed on grass alone for at least 5.

 

[M.Magis]

I'm curious about the tenderness of a steak from 10+ year old animal. Based on my past experience, it's just this side of boot leather. However, those pictures sure do look good. I'm guessing this is another foodie fad.

 

[gaurus]

I'm curious about the tenderness of a steak from 10+ year old animal. Based on my past experience, it's just this side of boot leather. However, those pictures sure do look good. I'm guessing this is another foodie fad.

I believe it's the aging and the marbling, the beef is aged for far longer than I would have expected, the best beef it's not from old cow, is from Fat Oxen.
http://www.telegraph.co.uk/foodandd...anish-farm-home-to-the-worlds-best-steak.html

9 Year old Galician Ox ribeye

 

[TennesseeTuxedo]

I'd love to raise cattle that way. I get very blue loading the steers on the trailer for their "last ride". I feel I've let them down somehow.

 

[M.Magis]

By definition, I don't understand how oxen could get fat. If they're not working and pulling, they're just cows. Perhaps another creative use of words by hippie foodies.

 

[Supa Dexta]

The rest of the world wants to attain enough wealth to purchase white fat animals, and here's some yahoo's scam trying to sell you a 10 yr old ox at a premium. ..

 

[Muddy]

what's different between a 10 years old oxen and a 10 years old steer?

 

[Rafter S]

Magis and Muddy,

I believe an ox is a male bovine that's been castrated after reaching maturity, as opposed to a steer that was castrated much younger. But maybe it has different meanings in different areas of the world.

 

[Muddy]

Magis and Muddy,

I believe an ox is a male bovine that's been castrated after reaching maturity, as opposed to a steer that was castrated much younger. But maybe it has different meanings in different areas of the world.

Oxen is usually preferred to a male bovine that is working in the fields as a draft animal or at least I thought that's what an oxen is.

 

[gaurus]

what's different between a 10 years old oxen and a 10 years old steer?

An Ox is a mature Steer, in the case of the Galician beef, they are not worked as pulling Oxen, they spend their last days getting Fat.

 

[Supa Dexta]

An ox is simply a bovine trained/used as a draft animal. Male, female, old, young...

 

[Son of Butch]

Extreme Niche Market FAD.... (Available for a Limited Time).... with offer to sell a 22 lb slab for $1289 usd
Doesn't sound like they expect a lot of repeat business.
And by their own admission they clearly state, it's not the most tender steak, but it does have a very intense flavor.

 

[gaurus]

The more I think about the whole process, it takes about a decade to enjoy these type of beef using the Galician breed, but I am certain that these results could be achieved by 3-4 year old Holstein Ox/Heifers for our own consumption.

Dry aged Holstein.

 

[WalnutCrest]

This book discusses steaks from all over the world. One common feature is the best flavor comes from the oldest animals. I'd recommend anyone in the business of raising beef to read this book. Besides, it's an easy read.

The older animals we've butchered have been some of our very favorite to eat, too. Our two favorites have been a 12yr old cow and a 5.5yr old bull.

 

[gaurus]

This book discusses steaks from all over the world. One common feature is the best flavor comes from the oldest animals. I'd recommend anyone in the business of raising beef to read this book. Besides, it's an easy read.

The older animals we've butchered have been some of our very favorite to eat, too. Our two favorites have been a 12yr old cow and a 5.5yr old bull.

I appreciate that, thanks :cboy:

 

[holm25]

The more I think about the whole process, it takes about a decade to enjoy these type of beef using the Galician breed, but I am certain that these results could be achieved by 3-4 year old Holstein Ox/Heifers for our own consumption.

Dry aged Holstein.

That's still not as quick as the 2 years it takes to finish an Angus cross