The Txuleta Beef Experiment

Last weekend I finished up an experiment that has been months in the making. The idea for the experiment began earlier this year when I read an article about a tradition originating in the Basque region of Spain. In this region, locals enjoy eating the meat of older cattle. These older cattle may have served a variety of purposes during their lifetime. Some of these cattle reach an age of 18 years. For comparison, most of the cattle we eat in the U.S. are 2 to 3 years of age. The beef that comes from these older cattle is referred to as Txuleta (pronounced choo-le-tah).

After reading the article I set out to create my own Txuleta beef.  I started by purchasing a 12-year-old cow last May and brought it to my family farm to be grain-fed for several months. This October we harvested our cow and finally got a sampling of the steaks last week. Staying true to the Txuleta tradition the beef was aged for several weeks, cut thick, cooked on a wood fired grill and sliced for sharing. The only seasoning I used was a finishing touch of Maldon sea salt flakes.

Initially, I noticed that the appearance of this steak was a bit different than the beef I’m used to. The color of the meat was a much deeper red. I assume this is due to the increased amount of myoglobin, resulting from the age of the cow. Additionally, I noted that the fat was a buttery color, instead of the bright white I’m used to with younger beef. The steak had good tenderness and flavor.

Apparently, eating beef from older cattle is gaining popularity outside of Spain. Some say that the Txuleta beef has a deeper, richer flavor resulting from the varying sources of food consumed over many years. Others say they feel that they are celebrating the life of the working animal by enjoying the finer cuts of meat it has to offer. Perhaps in the near future there will be an opportunity for customers at Old Station Craft Meats to give us their opinion on Txuleta beef.

Source: txuleta1882.com.au