Tuesday, September 29, 2009

The Galician Beef

Perhaps the best beef of Spain, where milk cattle, kept like pets, tag along on a rope with their owners and when finished their milking life after 9 to 22 years, are slaughtered for beef. This beef was especially selected forChef Berasategui and was served rare. It was extremely succulent and flavourful. From my personal experience, it was better than Argentine and great Canadian beef, and at least as good as or even better than the best of American U.S. prime beef.

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