“Galician Blonde” breed demands longer dry-aging process compared to other breeds such as Friesian. This is why at Pujol’s we recommends dry-aging process of at least 50 days to ensure a more flavor and tenderness beef. Besides, longer dry-aging process maximize its flavors due to its natural feeding.
Cherry red intense meat color with a yellowish hue fat cover.
It highlights the intense lard aroma.
In mouth it has a strong intensity and persistence flavor with a lot of character and a fibrous texture so it is a beef recommended for meat lovers.