GALICIAN BONE-IN RIB STEAK

Turner & George

£60

The beef-du-jour cut from Spanish cattle that have roamed the Galician hills for between 12 and 5 years. The rib-eyes have a strong flavour and intense marbling, unlike anything else found in the UK today. COOKING TIPS GALICIAN 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 tiny bit of oil or none at all, if the grill or pan is hot enough, it won’t stick. Stick your steak on! Leave for a couple of mins to get a good colour then turn. Keep t

Turner & George's own words, read from their page.

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Where this comes from

The part other shops don't tell you. Three separate questions, kept separate on purpose, each with its source.

UK company
Registered at Companies House as TURNER & GEORGE LTD, number 07106161. Checked 2026-09-06.
Means the business is a British legal entity, not a British-sounding name owned elsewhere. It says nothing about where anything is made.
UK operations
Not yet checked.
Means people employed here, or premises they actually work from. We keep this separate from the company badge because a registered office can be an accountant's spare room, and a company can be registered in Britain while everything it does happens somewhere else. Where we have not looked, we say so rather than assuming.
British-owned
No majority shareholding traced outside the UK. Companies House.
Read from the register of people with significant control, following the chain of holding companies. It does not gate anything: a firm can be made here and owned elsewhere, and that is worth telling you rather than hiding.
Where it is made
The maker doesn't say, so neither do we.
This is about the individual product, not the company. A British firm can sell things made abroad, which is normal and not a criticism. We would rather tell you which is which than average them into a score.