BASQUE BONE-IN RIB STEAKThe rumps taken from Spanish ex dairy cattle, left to roam Basque country pasture until they're between 8 and 12 years old. A little less intense than the Galician beef, but with creamy marbling and a fantastic fat covering. COOKING TIPS BASQUE BONE IN RIB EYE Ensure the cut is at room temperature. (Remove from the fridge at least 2 hours before cooking.) Get your grill or pan smoking hot. At the last minute, season well with our Great Cow Rub use a