This is not a breed of cattle, but a Basque quality label (San Sebastian, Spain). It is not a question here of making a point about the origin of the cattle, but of preserving the expertise that is prevalent in this rich region. The preference in the Basque country is for animals between 12 and 20 years of age (Txuleton), because they fatten slowly over time as they graze on lush green meadows. The result: extreme tenderness, well-distributed fat and a lingering flavour with floral hints.

Maturation: between 4 and 8 weeks