Asador Extebarri
Nestled in the Basque Hills, between Bilbao and San Sebastian is Asador Extebarri, home to master chef Victor Argunzoniz (pictured).
Argunzoniz cooks his entire menu exclusively over fire, on grills he designed himself. He is the true master of this craft. Every course is touched by either the heat, flame or smoke created from a variety of woods, sometimes all three.
He has been celebrated by his global chef peers, bestowed with the Estrella Damm Chefs Choice Award in 2021. Asador Extebarri itself has become a fixture in the Top 5 Best Restaurants of the world, year upon year.
The Spanish Connection
So why are we talking Spanish Restaurants?
The Michelin Starred Asador Extebarri is world renowned for its ‘Beef Chop’, its ‘Txuleton’, a bone in Ribeye cooked over the wood fire, with nothing other than a generous sprinkle of salt, applied as it cooks. It is simply carved, and served as it is, perhaps with a side of grilled Red Capsicum. Simplicity. Taking a quite exceptional ingredient, and celebrating its quality and flavour.
Asador Extebarri, along with several other restaurants that I look forward to introducing you to over time, this region, and the style of beef that is found here, has been my inspiration to introduce our Naked Galiciana style beef to New Zealand.
Whilst the Ribeye is Victor’s choice, the restaurants of Northern Spain, and an increasing number globally, utilise all of the cuts, including those long and slow cooked, and even the mince!
The New Zealand Connection
This is beef farmed, and cooked as it has been for centuries. Beef for which age and care have developed a flavour profile unlike any other beef I’ve tasted. Beef from older animals, matured, marbled and simply an incredible eating experience.
New Zealand has a unique farming system which allows us to create this style of Beef right here. I work with some of New Zealand’s most exceptional regenerative farmers, whose love of both their land and livestock is at their very core. Together, we produce Grass Fed beef from older animals than conventional farming systems, effectively aging impeccable beef genetics on the hoof, the quality further enhanced by the vitamin and mineral rich pastures they call home.
I’m so lucky to work with these incredible guardians of the land. I’m also so lucky that some of New Zealand’s very best Restaurants, Luxury Lodges and Private Chefs are equally excited by our beef, and will be serving it to diners in the very near future.
Click on the link below to learn before about our Naked Galiciana Beef, available in Mid August.
www.feelgoodmeat.co.nz/naked-galiciana-beef/
I’d love to know what you think!
