Wagyu rib-eye, Galicia, aged 45-60 days on average
Wagyu fillet, Galicia, matured 45-60 days on average
Picanha de Blonde de Galice, matured for an average of 20-30 days
Beef Fillet 'Chateaubriand', Chianina IGP San Giobbe
Beef 'Bistecca Fiorentina', Chianina IGP San Giobbe
Rib of Beef, Chianina IGP San Giobbe
Wagyu 'Butcher's Fillet', Toledo region, matured 20-30 days on average
Wagyu rump steak, Toledo region, matured 20-30 days
Picanha de Wagyu, Toledo region, matured 20-30 days on average
Wagyu rib-eye, Toledo region, aged 20-30 days on average
Boneless Wagyu coast, Toledo region, matured 20-30 days on average
Wagyu entrecôte, Toledo region, matured 20-30 days on average
Cote de Boeuf, Galician Blonde, matured 20-30 days on average
Special Wagyu burger steak, Toledo region, pack of 4
Tomahawk from Wagyu, Toledo region, matured 20-30 days on average
‘Chorizo criollo’ (small fresh sausage) from Wagyu, Toledo region
Tomahawk from Buey, Galicia, matured 20-30 days on average
Basse Cote de Buey, Galicia, matured 20-30 days on average
Wagyu fillet, Toledo region, matured 20-30 days on average
Wagyu 'Entrana', Toledo region, matured 20-30 days on average
