We went back to Lomo Alto tonight, and fortunately they had long-aged Galician chops priced at less than half of what we saw last time. It was definitely the highlight of the meal, as this cow was aged more than 90 days, giving the fat a taste reminiscent of jamón. We also had a cheaper cut of Friesian cow that was short-aged for 40-60 days, and it was delicious too. This place rocks.
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