Discarlux Prime Rib dry-aged Galician beef cut, showcasing rich marbling and bone-in structure. Premium raw meat for gourmet cooking.

Grilled Discarlux Prime Rib dry-aged Galician beef, seared to perfection with visible char marks. Ideal for premium steak lovers.

Discarlux Dry Aged Prime Rib

Name: Discarlux Dry Aged Prime Rib
Brand: TXULETA
SKU: DISLUXPR500
Price: 35.00 GBP
Availability: InStock

£35.00

Net: 500g± Galicia, Spain Dry-aged minimum 30 days Galician beef, cattle aged 8+ years

A dry-aged bone-in ribeye from Discarlux — Galician beef cut from cattle aged eight years or more, raised on natural pastures in northern Spain. Twenty years of crossbreeding Galician Blonde with heritage and dairy breeds has produced some of the most deeply flavoured beef in Europe. Minimum 30 days dry-aged.

£35.00

A dry-aged bone-in ribeye steak from Discarlux — Galician beef from northern Spain, cut from cattle aged eight years or more and dry-aged for a minimum of 30 days. This is a fundamentally different style of beef from anything raised for fast growth and early slaughter. The cattle have lived long lives on natural pastures in the green, rain-soaked hills of Galicia, and that time is what gives the meat its character: deep, mineral, intensely flavoured, with a lingering richness that stays with you long after the last bite.

Discarlux was founded in 2005 by José Portas and Carlos Ronda, two red meat specialists based in Madrid. Over twenty years, they have developed a breeding programme that crosses pure Galician Blonde cattle with Cachena, Barrosa, Simmental, and Holstein to produce some of the most tender and flavourful beef in Europe. Their cattle are sourced from small farms across Galicia — a region of over 52,000 farms, many no bigger than a farmhouse with a handful of cows — and the company has become one of the leading premium beef suppliers to restaurants and steakhouses across Spain and beyond.

The age of the cattle is the key to the flavour. Where most beef sold in the UK comes from animals slaughtered at under three years, Galician cattle are eight years old or more. Over that time, they develop marbling and intramuscular fat that younger animals simply cannot produce, and the meat acquires a depth and complexity that is closer to cured meats or aged cheese than to conventional steak. If you enjoy rich, strongly flavoured beef, this is exactly the right cut.

The beef is dry-aged for a minimum of 30 days, then cut in the UK and blast frozen to −28°C.

Producer: Discarlux, Madrid, Spain. Founded by José Portas and Carlos Ronda. Galician beef sourced from small farms in Galicia, northern Spain. Cut in the UK.

Ingredients: Beef (bone-in ribeye)

Storage: Store frozen. Defrost in the refrigerator for 24–36 hours before cooking. Once defrosted, use within 2 days. Do not refreeze.

Net: 500g±

Remove the prime rib from the freezer and defrost in the refrigerator for 24–36 hours. Once defrosted, take the steak out of the fridge at least 30 minutes before cooking — ideally longer. Galician beef from older cattle is denser than conventional steak, and bringing it closer to room temperature before cooking makes a noticeable difference to how evenly it cooks.

Pat the surface dry with kitchen paper. Season generously with flaky sea salt and freshly ground black pepper — this beef has enough character to take bold seasoning.

Heat a cast-iron pan until it is properly smoking hot. Add a thin film of a high smoke-point oil (rapeseed or groundnut) and sear the steak hard for 2–3 minutes per side until a deep, dark crust forms. Sear the fat cap and the edges too. Transfer the pan to an oven preheated to 180°C (fan 160°C) and cook until a probe thermometer reads 52–55°C at the thickest point for medium-rare — this will take around 8–12 minutes depending on thickness.

Rest the steak for at least 15 minutes. Galician beef benefits from a generous rest — the denser, more mature muscle fibres relax and the juices redistribute more effectively with time.

Carve the meat off the bone and slice against the grain. The flavour of this beef is intense, mineral, and lingering — a style often described as having "length," where the taste stays with you well after eating. It does not need a rich sauce. A simple accompaniment — roasted bone marrow, charred onions, a green salad with a sharp vinaigrette, or plain roasted potatoes — lets the beef speak for itself.

This is not a mild steak. If you enjoy fillet for its neutrality, Galician beef will be a different experience entirely. If you enjoy strongly flavoured, deeply savoury meat with real character, this is one of the most rewarding cuts you can cook.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

A dry-aged bone-in ribeye steak from Discarlux — Galician beef from northern Spain, cut from cattle aged eight years or more and dry-aged for a minimum of 30 days. This is a fundamentally different style of beef from anything raised for fast growth and early slaughter. The cattle have lived long lives on natural pastures in the green, rain-soaked hills of Galicia, and that time is what gives the meat its character: deep, mineral, intensely flavoured, with a lingering richness that stays with you long after the last bite.

Discarlux was founded in 2005 by José Portas and Carlos Ronda, two red meat specialists based in Madrid. Over twenty years, they have developed a breeding programme that crosses pure Galician Blonde cattle with Cachena, Barrosa, Simmental, and Holstein to produce some of the most tender and flavourful beef in Europe. Their cattle are sourced from small farms across Galicia — a region of over 52,000 farms, many no bigger than a farmhouse with a handful of cows — and the company has become one of the leading premium beef suppliers to restaurants and steakhouses across Spain and beyond.