Friesian breed does not demands longer dry-aging process like “Galician Blonde” does. So at Pujol’s we recommends dry-aging process of at least 30 days to ensure an improvement in flavor and tenderness. However Friesian breed also allows to be dry-aged more than 100 days.
Cherry red meat color with a creamy white hue fat cover.
It highlights the nuts aroma while the fat has a buttery aroma.
In mouth it has a medium intensity and persistence flavor and a buttery texture so it is a beef recommended for all kind of consumers, easy to eat.