IRUKI, MATURE BEEF CUTS

More than just meat

We are specialists in commercialising the best in mature beef cuts.

  • NATIONAL OX MEAT
  • FARMHOUSE BEEF
  • CENTRAL EUROPEAN BEEF
  • EASTERN EUROPEAN BEEF
  • GALICIAN BEEF

We have cold storage rooms equipped to monitor humidity and temperature, key factors in getting the very best from our meats. Our approach to meat aging and affinage is unique. Go to the bone-in ribeye steak selection.

Our ties to the Basque land and culture, famous for its cider houses and excellent grilling techniques, mean that we are perfectly familiar with the steps required to obtain the desired final result.

“Ties to the Basque culture and tradition, more than just gastronomy.”

THE BONE-IN RIBEYE STEAK AND OUR CIDER

The cider houses that make their own cider are known as TOLARES (Tolare sagardotegiak) and are indicated as such at their entrances.

The season starts in mid-January and ends in May. This is when the cider maker, to the cry of TXOTX, invites us to taste the cider (sagardoa) directly from the barrels (kupelas).

TXOTX began as a private tasting between buyers, restauranteurs, gastronomic societies, traders and the cider maker (sagardogile). Taking something to eat along with them (ribs, bone-in ribeye steaks, etc.), these people would head for the cider houses to taste and make their choice from the different barrels.

With time, the cider houses (sagardotegiak) modernised their kitchens and added charcoal grills to invite wider participation. Today they are part of a hugely celebrated gastronomic event running throughout the winter and springtime in the Basque Country. The classic cider house menu is salt cod omelette, fried salt cod with peppers and the charcoal-grilled Basque bone-in ribeye steak (the 1kg TXULETA). For dessert, cheese and local walnuts.

THE OX | IDI PROBAK

For many the Basque farmhouses (baserriak) have used oxen to work the fields given their ability to adapt to the rough lay of the land in the Basque Country.

WORK IN THE QUARRIES WHERE STONES WERE DRAGGED TO THEIR PLACE OF TRANSPORT BY OXEN ARE AT THE ORIGIN OF THESE EVENTS. THIS WORK LATER TURNED INTO A COMPETITION.

In days gone by, the farmers (baserritarrak) would compete with their oxen, betting large amounts of money, lands, livestock… Today they participate in rural sports exhibitions or in regional competitions (idi probak).

The raising of oxen for farming the land stopped more than thirty years ago (except for the odd village). That’s why they are hard to come by, and coveted. Today most of the oxen to be found are used for rural sports events.