USDA Wisconsin Beef Ribeye Super Prime
Exquisite beef for connoisseurs
PHP 4,990.00
1 / 2
Galician Bone In Ribeye
The Revered Chuletón of Spain
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Approx 1Kg+ (FROZEN)
PHP 8,320.00 each
Express
Delivery date confirmed at checkout
Expires Sep 1, 2027
Approx 1.1Kg (Frozen)
PHP 9,116.00 each
Express
Delivery date confirmed at checkout
Expires Sep 1, 2027
Approx 1.2Kg (FROZEN)
PHP 9,961.00 each
Express
Delivery date confirmed at checkout
Expires Sep 1, 2027
Product subtotal—
View basketndulge in the depth and decadence of the Galician Bone-In Ribeye—a masterpiece born from Spain’s Rubia Gallega cattle, raised on the lush, windswept pastures of Galicia in the country’s northwest. Celebrated for its intense flavor, creamy fat cap, and generous marbling, this is the steak that defines Spanish carnivorous pride.
1 / 2
Galician Bone In Ribeye
The Revered Chuletón of Spain
ndulge in the depth and decadence of the Galician Bone-In Ribeye—a masterpiece born from Spain’s Rubia Gallega cattle, raised on the lush, windswept pastures of Galicia in the country’s northwest. Celebrated for its intense flavor, creamy fat cap, and generous marbling, this is the steak that defines Spanish carnivorous pride.
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Approx 1Kg+ (FROZEN)
PHP 8,320.00 each
Express
Delivery date confirmed at checkout
Expires Sep 1, 2027
Approx 1.1Kg (Frozen)
PHP 9,116.00 each
Express
Delivery date confirmed at checkout
Expires Sep 1, 2027
Approx 1.2Kg (FROZEN)
PHP 9,961.00 each
Express
Delivery date confirmed at checkout
Expires Sep 1, 2027
Product subtotal—
View basketSelection And Format
Cut: ribeye. Check the selected variant for bone-in or boneless format, weight, thickness and any end-cut designation.
Compare Ribeye Steak and Beef for other cuts, formats and current product prices.
Tasting Notes Of The Curator
The Galician Ribeye, or Chuletón Gallego, embodies rustic elegance. Its marbling melts slowly as it cooks, basting the meat in its own buttery richness and yielding a taste that is deep, nutty, and hauntingly savory. The thick bone preserves succulence, while each slice offers a perfect harmony of tenderness and intensity.
Expect an aroma that hints at the ocean air and wild grasses of Galicia—meat with a story shaped by time, terrain, and tradition. Revered by chefs and gourmets alike, this ribeye is a celebration of aged perfection and ancestral know-how.
Pairings And Suggestions
To honor this distinguished cut:
Cook: Best enjoyed medium-rare, allowing the marbling to render fully and the fat to caramelize into velvet richness.
Season: A simple flourish of flaky sea salt and cracked pepper is all it needs—let the beef speak for itself.
Pair: Match with a Rioja Reserva or a bold Tempranillo, whose red fruit and spice echo the steak’s smoky depth.
Accompany: Charred padrón peppers, roasted potatoes dusted with smoked paprika, or a fresh green salad with sherry vinegar complete the Spanish table.
A Culinary Icon Of Spain
From the lush pastures of Galicia to your table, the Galician Bone-In Ribeye embodies the art of patient flavor. Raised on coastal grasses and aged with care, each cut tells the story of Spanish craftsmanship—buttery, nutty, and deeply savory, with a finish that lingers like a slow sunset.
This is heritage on the bone, a steak that honors both pasture and flame. Its creamy fat melts into the meat, creating a texture both opulent and comforting. Every bite celebrates the timeless Spanish tradition of gathering, grilling, and savoring life one meal at a time.
Storage Instructions
Your Galician Ribeye arrives chilled and vacuum-sealed for optimal freshness.
Keep refrigerated upon receipt.
Cook within 2–3 days for best flavor and texture.
Once cooked, store leftovers in an airtight container and consume within 3–4 days.
Cut: ribeye. Check the selected variant for bone-in or boneless format, weight, thickness and any end-cut designation.
Compare Ribeye Steak and Beef for other cuts, formats and current product prices.
The Galician Ribeye, or Chuletón Gallego, embodies rustic elegance. Its marbling melts slowly as it cooks, basting the meat in its own buttery richness and yielding a taste that is deep, nutty, and hauntingly savory. The thick bone preserves succulence, while each slice offers a perfect harmony of tenderness and intensity.
Expect an aroma that hints at the ocean air and wild grasses of Galicia—meat with a story shaped by time, terrain, and tradition. Revered by chefs and gourmets alike, this ribeye is a celebration of aged perfection and ancestral know-how.
To honor this distinguished cut:
Cook: Best enjoyed medium-rare, allowing the marbling to render fully and the fat to caramelize into velvet richness.
Season: A simple flourish of flaky sea salt and cracked pepper is all it needs—let the beef speak for itself.
Pair: Match with a Rioja Reserva or a bold Tempranillo, whose red fruit and spice echo the steak’s smoky depth.
Accompany: Charred padrón peppers, roasted potatoes dusted with smoked paprika, or a fresh green salad with sherry vinegar complete the Spanish table.
From the lush pastures of Galicia to your table, the Galician Bone-In Ribeye embodies the art of patient flavor. Raised on coastal grasses and aged with care, each cut tells the story of Spanish craftsmanship—buttery, nutty, and deeply savory, with a finish that lingers like a slow sunset.
This is heritage on the bone, a steak that honors both pasture and flame. Its creamy fat melts into the meat, creating a texture both opulent and comforting. Every bite celebrates the timeless Spanish tradition of gathering, grilling, and savoring life one meal at a time.
Your Galician Ribeye arrives chilled and vacuum-sealed for optimal freshness.
Keep refrigerated upon receipt.
Cook within 2–3 days for best flavor and texture.
Once cooked, store leftovers in an airtight container and consume within 3–4 days.
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