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Galician & Chianina Beef Trimmings and Bones

Premium Cuts for Broths, RagĂąs & Slow-Cooking

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DELIVERS tomorrow (Monday Dec 01 , 2025)
COVERAGE Metro Manila, North Cavite, Silang, Taytay, Cainta, Antipolo, Los Banos, Tarlac (+1 days), Naga (+1 days), Bacolod (+1 days), Panglao (+1 days), Tagaytay (+1 days), Lapu Lapu (+1 days), Mandaue (+1 days), Tabaco (+1 days), Tacloban (+1 days), Bauang (+1 days), Angeles (+1 days), Lipa (+1 days), Puerto Princessa (+1 days), Iloilo City (+1 days), Canlipa (+1 days), Davao (+1 days), Bulacan (+1 days), Dipolog (+1 days), Cebu (+1 days), Zamboanga City (+1 days), Tagbilaran (+1 days), Ozamiz (+1 days), San Fernando (+1 days), Agoo (+1 days), Baguio City (+1 days), San Pablo (+1 days), Malolos (+1 days), Legazpi (+1 days), Pangasinan (+1 days), Subic / Olongapo (+1 days), Dumaguete (+1 days), Boracay (+1 days), Kalibo / Aklan (+1 days), Sorsogon (+1 days), Daet (+1 days), General Santos (+1 days), Baliuag (+1 days), Cagayan de Oro (+1 days), Tuguegarao (+2 days), Tagudin (+2 days), Siargao (+2 days), Candon (+2 days), Tabuk (+2 days), Laoag (+2 days), Vigan (+2 days), Batangas City (+3 days),
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High-quality beef trimmings and bones from two exceptional heritage breeds—Galician Blond and Italian Chianina. Ideal for stocks, ragùs, braises, and any dish that needs deep, natural beef flavor.

Tasting Notes of the Curator

Galician trimmings offer a bold, intensely beefy character with a savory depth that shines in long-simmered dishes. Their natural richness melts into sauces beautifully, creating a full-bodied base.

Chianina trimmings, from Italy’s prized ancient breed, bring a cleaner, slightly sweeter profile with leaner texture—wonderful for lighter ragùs, white sauces, or Tuscan-style stews.

The Galician bones complete the set with marrowy, buttery flavor. Once roasted and simmered, they create a broth that’s round, aromatic, and unmistakably premium. Together, these cuts form reliable building blocks for cooks who love slow, comforting, flavor-packed cooking.

Pairings and Suggestions

Galician trimmings: Use for deep ragĂąs, stews, or demi-glace.

Chianina trimmings: Ideal for lighter tomato sauces, sugo bianco, or braises with white wine.

Galician bones: Best for stock, soups, ramen, or bone broth.

Pair with:

Wines: Chianti, Rioja, Malbec

Liquors: Brandy or whisky for sauce enrichment

Where Tradition Meets Flavor

Galician beef comes from older, pasture-raised cattle known for their robust flavor. Chianina, one of the world’s oldest Italian breeds, is prized for its clean taste and elegant texture. These cuts reflect old-world cooking—simple ingredients simmered slowly to bring out their best.

Storage Instructions

Keep frozen at –18°C. Thaw in the chiller before use. Do not refreeze. Store bones and trimmings separately in airtight containers.