Chuletón

Twice a week we get some of the best beef in Australia delivered to our door. We have a hotline to a supplier in Sydney who finds us the very best beef and dry ages it for us in a humidity-controlled aging room. Although fiercely passionate about Spanish produce, I am proud to say that the beef we have in Australia is consistently better. Although in Asturias, northern Spain, they appreciate good quality, full-flavoured beef from older animals, the southerners sparingly eat yearling, which