Txuleta 1882 produce exceptional beef from retired dairy cows put out to pasture. Beef known as Txuleta (pronounced choo-le-tah) is from mature cattle between 4 and 10 years of age, and has a long tradition in the Basque region of Spain. Txuleta is prized for its rich depth of flavour from years on pasture, greater muscle development and increased fat marbling.
There's many reasons to love the beef we get from Txuleta 1882, a 140 year-old family owned farm located in the hills of South Gippsland in Kardella. Farmers Josh and Jyoti work with local dairy farmers to carefully select and retire dairy cows that provide the best qualities for Txuleta beef. These cows roam on lush pastures with high rainfall, living a slow and healthy life.
The majority of cattle are Fleckvieh – originally a triple purpose milk, beef, draught animal. During their milking years, cattle are either predominantly or entirely pasture-fed. Txuleta 1882 offers a nod to the traditions of the past - fostering an appreciation of older cattle, their contribution to our food cycle and their potential as incredible beef.
We receive Txuleta 1882 beef every so often, always letting our customers know via our weekly newsletter and social media. Txuleta beef is prime for dry ageing and is well worth the wait. To arrange a specific cut, please call ahead to your local Meatsmith. We have a range of beef recipes available in our archive. Cook steak to perfection, conquer smoked chilli con carne and steak tartare.
Image credit: Txuleta 1882