CHEWING AND THINKING

Imanol Jaca loves good meat which, in Basque culinary tradition, means the red meat of an old, fat cow. He eats it only once a week, shared with good friends for its enjoyment. His work consists of travelling to remote places where he buys the cows he likes, which he later slaughters, quarters and strokes in order to select the best bone-in ribeye steaks for Arzak, Espeleta… and, above all, the Sagardi chain, which shares his meat philosophy. I am surprised at his love of chewing (which he compares to thinking) and his disdain for sirloin. Jaca defends his tradition, the Basque tradition: he respects others such as those of Argentina or Japan, but he prefers his own.

GREAT TASTE “OSCARS” OF THE FOOD WORLD

The work carried out by TXOGITXU for more than two decades, always recognised by clients and friends, saw itself rewarded in August 2014 with the ‘Great Taste’ Award granted every year by Fine Foods and Harrods.

THE BEEF MAGAZINE STATES THAT TXOGITXU MAY HAVE THE BEST MEAT IN THE WORLD

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