fbpx

Luxury Cuts

Capricho

capricho

Capricho chuletones are one of the most appreciated cuts of beef and oxen, as they offer an unforgettable experience. Jose Gordon, creator of this brand in the province of León, has created an exclusive and particular process for the ageing and maturation of these cattle.
One of the most important steps in El Capricho is the maturation process. This step is key to achieving maximum quality. What many people don’t realise is that the fat in the meat plays a fundamental role as it is what provides flavour, texture and juiciness to each piece. Without it, the meat would not be able to reach the premium category, nor withstand the maturation process.
It is also important to take into account when preparing the cut that is made to the T-bone steak, it must respect the fibres, use the best knives and the best techniques in order to obtain one of the best T-bone steaks in the world.
In meat boutique it is now available for sale to the public so that you can enjoy it at your next barbecue at home and bring out the barbecue master in you.
Quality for you, meat boutique quality

Goya

We are extremely proud to announce that Venture Group Tenerife are now the EXCLUSIVE PROVIDERS to the Canary Islands of the multi-award winning legendary GOYA beef from the Basque Country.
GOYA have been exclusively supplying some of Spains most famous steak houses for over 40 years, including the world renowned Casa Julian in Tolosa.
Distributing their meat to only the most exclusive list of clientele over the years, is one of the ways they have managed to maintain their very high standards.
GOYA select only the highest quality dairy cows of a minimum age of 6 years and above. They are predominantly raised on grass and fed corn for the last months. This ensures a richer flavour and a higher content of infiltrated marbling for a more intense, healthy fat infused flavour.

Okelan

Exclusive to Venture Group Tenerife, this award winning, 4th generation family run business supplies the highest quality, tender steak with a simple, clean flavour. We dry age in our butchers Meat Boutique for a minimum of 30 days for a rich, but not too mature flavour.

Galician Meat of High Expression and Prestige "Luismi"

Currently regarded as some of the best quality meat in the word. We are proud to be distributors of the prestigious Luismi meat renound for its incredible texture and perfect balance of flavours.

National Steak “Añojo”

Grass-fed calves between 14 and 24 months of age, the meat is light red, tender, moist and easily digestible.

Txogitxu

A deep, ruby-red meat. Rich and robust in flavour. Heavily marbled and matured for 30-40 days to intensify the flavour.

Wagyu

Regarded as one of the best meats in the world and offering an exquisite, tender flavour. All the animals are more than 48 months of age and are reared on a farm with all-natural food.

DIRECTIONS

CALL

ORDER

RECIPES