10% off on all orders at £100 or above
We are a Wholesale Butcher based in Hampstead, NW3. We supply over 100 of the top restaurants in London such as Chiltern Fire House, Goodman and Beast. We are also the owners of restaurants Lurra and Donostia W1. Please follow us on Instagram using the link below
Artisan Produce to Your Home Every Thursday
Contact James for all orders, home deliveries & enquiries. We can portion most items to your specification...
Delivery Charge £5.00. Please order ASAP to ensure we get to you...
07968 131 065
|Dry Aged Beef
Prime Rib (Bone In, Cap Off)
Rib Roast (Bone In, Cap On)
Rib Eye (Boneless)
|Mangalica Pork Chop
|White Wine/Red Wine
|Alhambra Reserva Beer
Colombia Arhuaco 82%
|Neus Especial Olive Oil
(Les Cailloux en Provence)
Almirante Pionero Maccerato Albariño 2017,
Rias Baixas. Made with grapes from top vineyard
sites in Albarino's spiritual home Rias Baixas, this
wine shows excellent typicity. The nose, a complex
combina on of grapefruit, herbs, citrus and green
fruits, the palate a balance of honeysuckle richness
with refreshing acidity and a stony finish.
Old Happy Cows
The main characteristic of our beef is the depth of flavour. Similar to an oak aged red wine this beef has “length”, which is the period the taste persists or lingers on your palate after you taste the beef.
This is the result of the breed and the age of the cow at slaughter along with the dry ageing of the beef.
Our Galician and UK cows are kept in extensive systems, staying most of the year outdoors and forage feeding provided by meadows, forests and pastures.
The vast majority of cattle worldwide is led to the abattoir between 18 and 30 months.
The Galician and UK cattle we select are slaughtered with at least 8 years with many living for as long as 14 years old.
We have an in-house grading system based on, level of marbling, colour of the fat, colour of the meat and age of the cow.
“Rubia Gallega”, meaning Galician Blond.
Grass-fed happy cows. Longer life span on free roaming hills of Galicia, North-West Spain.
Older cow means higher fat content resulting in more marbling and more flavour.
Balance of flavour is towards a rich, deep flavour.
Bodegas Peñafiel Miros de Ribera Reserva 2012,
Ribera del Duero. A wonderful example of what
Ribera del Duero has to offer - black cherry with
silky fine tannins, leaving rich smoke and black
pepper flavours on the palate. Big aromatic
bouquet and a hint of Toasted Wood.
Recipes & Cooking Guidelines
1kg Prime Rib: Medium Rare (bone in)
- Get meat to Room Temp so nice and relaxed (allow 2h)
- Medium heat
- 5 to 6 minutes a side
- Remove from pan
- Place on flat surface
- Rest for 8 minutes under foil
500g Rib Eye: Medium Rare (Pan)
- Get to room temperature (allow 2h)
- Medium heat
- 2 to 3 minutes a side
- Remove from pan
- Place on flat surface
- Rest for 4 minutes under foil
- Slice all (to stop cooking)
Mangalica Pork Chop
- Let the pork get to room temperature (allow 1h)
- Render the pork on a low to medium heat
- Cook each side 4-5 mins so fat melts
- Keep taking the fat out and put aside when excessive amount of fat is in the pan
- Turn up the heat to get really golden
- Cover with aluminium until the meat is pink but not bloody
Pluma (Iberico Shoulder) 500g (Pan)
- Bring the meat to room temperature ( allow 1 hour )
- Cook each side for about 3 minutes each side at a medium heat or until a temperature probe reaches 52 degrees centigrade
- Rest for 5 min
- Slice after resting
1kg Presa (Pan)
- Please keep in mind they are always different weights. Usually 700 to 800g. You must factor this in to your cooking. Our chefs use a griddle/plancha but these are the guidelines for pan cooking.
- Get Presa to room temp. Allow 2h.
- Non stick hot pan.
- Press the Presa and make flat.
- Season with salt and pepper.
- When the pan is very hot. Sear the meat. 2 min each side.
- Lower heat to medium.
- Cook for 5 to 6 minutes each side.
- Remove Presa from pan.
- Cover with tin foil and rest for around 5 minutes.
- Presa should be pink not bloody but still juicy.
- Slice across the grain
- Slice to bite size pieces
- Slice Red Onion
- Mix together with olive oil and salt
- This can be enjoyed straight away but leaving overnight in the fridge offers the most flavour
Payment via Bank Transfer
MOUNTAIN VALLEY LTD - TXULETA
Sort code 30-84-45
Account no. 28619860
Finally I found "The Source" of the best steaks I have been served in london restaurants ! Still deciding which one is my favourite , most likely the Galician ribeye , but they are all so good ,combined with the most helpful / knowledgable team makes it the best place to order from!
“I have had many an order from Txuleta. The Galician beef is second to none, juicy, succulent, caramel flavours every time. Excellent service delivering promptly.”
Delicious Galician steaks and juicy tomatoes, every time I order from Mr Txuleta I"m impressed. I highly recomment them! The steaks are aged and the meat is restaurant-grade quality, orders arrive promptly and if you have any queries or problems - customer service is always helpful. Definitey a must-try for the meat lovers out there!
Simply the best premium cut of beef you can get. Versus the other premium cuts of beef like USDA, Wagyu and Kobe, ex dairy beef is by far the most flavoursome and pound for pound the best value. After a lot of searching to get a hold of ex dairy, I managed to find Mr Txuleta who supply simply the best beef in London. Great attention to detail and service to make sure you get the best cut of beef delivered to your door. Just awesome!
There are few things better in life than a perfectly cooked, well aged piece of Galician Blonde prime rib, with its intense marbling, deep colour and flavour, and delicious yellow fat, so you can imagine our delight when we discovered that the team from Lurra were offering home delivery of their produce. The beef is fantastic and we are now regular customers. Thank you James and team for making such high quality meat available to the masses and for the consistently good service we’ve received from you.
I just wanted to say a huge thanks for the rib we received. What a stunning piece of beef. I’m not sure I’ve ever tasted anything like it. Really unique in flavour and texture.
‘Highly recommend. This is restaurant grade meat delivered to your door the next day. The Galician Rib-Eye and Fillet are among the best steaks I’ve eaten.’
“The best thing to come out of lockdown has been the ability to source our meat from Casa Txuleta. Every piece of beef as been rich in colour, perfectly marbled and utterly delicious. And the Mangalica pork chops to die for. The service is always great and James is happy to chat things through to make sure you get exactly what you want. Fingers crossed there’ll be enough to go around when restaurant trade is back in full swing again!”
Mountain Valley - Txuleta