Bone-in Buey Ribeye – True Spanish Ox Beef

Bone-in Buey Ribeye – True Spanish Ox Beef This is a steak for real beef fanatics. Our bone-in Buey ribeye comes from castrated male cattle (true ox), raised slowly and finished at a mature age to develop an exceptional level of flavour, marbling and fat cover. Unlike standard beef from young animals, Buey is all about time: time on pasture, time to grow, time for the muscle and fat to develop. The result is very dark meat, intense aroma and a thick layer of creamy fat that melts slowly and bastes the steak as it cooks. What is Buey? In traditional Spanish butchery, “buey” means castrated male bovine – ox: Castrated early and raised for many years Heavier, more muscled carcasses Higher fat cover and more intramuscular marbling Stronger, more complex flavour than standard beef Because of this slow, old-fashioned way of raising animals, real Buey is rare, labour-intensive and highly prized by top steakhouses. When cooked properly, it delivers a massive, long-lasting beef flavour with a rich, buttery mouthfeel. About the cut – bone-in ribeye (chuletón de buey) The bone-in ribeye is the classic and most iconic way to present Buey: The bone helps retain juices and intensifies flavour during cooking. The eye of the ribeye carries heavy marbling, surrounded by a generous fat cap. Once cooked and rested, it is perfect to slice on a board and share. On a hot grill or cast-iron pan, the external fat starts to render and drip, creating smoke, flavour and a beautiful crust, while inside the meat stays juicy and tender with a big, old-school beef character. Flavour profile Compared to standard beef, Buey is: More intense and savoury Darker in colour, both raw and cooked Richer in fat, with a fuller, more persistent aftertaste If Rubia Gallega is sometimes called the “Wagyu of Europe”, Buey is its bolder, more muscular cousin – less delicate, more rustic and incredibly satisfying for those who love strong beef flavour. How to cook For a steak like this, keep things simple and respectful: Remove the Buey ribeye from the fridge and let it come close to room temperature. Season generously with good salt. You can add pepper after searing if you prefer. Cook over very high heat on a grill or cast-iron pan, or use the reverse sear method for very thick cuts. Aim for rare to medium-rare – you want the fat nicely rendered but the meat still juicy. Let the steak rest, then slice along the bone, cut into strips against the grain and serve on a board for everyone to share. This meat doesn’t need heavy sauces. A simple green salad, grilled vegetables and good bread are more than enough. Let the flavour of the Buey be the star of the show. Shipping, thawing and storage This product is shipped frozen in insulated packaging to maintain the cold chain during transport. Depending on outside temperature, transit time and the thickness of the cut, it may arrive partially thawed or fully thawed. This is normal and safe – the meat has been kept refrigerated at all times. For legal reasons, we are required to declare this product as “thawed”, even if it may still feel firm or partially frozen when you receive it. When you receive the product, you can: Option 1 – Use soon Place it in the refrigerator at around 5 °C and let it thaw completely. Cook and enjoy it before the best-before date printed on the label. Option 2 – Store for later If the steak is still frozen or only slightly thawed on the surface, you can put it directly in your freezer at –18 °C and keep it for up to 2 more months without loss of quality.