WHAT IS RUBIA GALLEGA CAPRICHO DE ORO BEEF? Rubia Gallega is a breed of cattle indigenous to Galicia. This beef is produced exclusively from this breed. The Capricho Oro is so called because of the yellow fat typical of an aged cow and takes the intense flavour of this beef into another realm of beefy-ness and is why it is sometimes called ‘Galician blond beef’. The cattle have been put out to pasture and have a happy life grazing on the meadows of Galicia for over 12 years where they grow and put on layers of marbled fat. This gives the beef an extraordinary flavour and succulence brought about by the high marbling of the meat. The marbling that comes from aged cattle is similar to wagyu marbling and the yellow fat has an almost butter quality which bathes the beef as it cooks. The consensus used to be that old means tough, but this beef is dry aged which not only further intensifies the flavour but also tenderises the meat. HOW LONG IS RUBIA GALLEGA CAPRICHO DE ORO BEEF AGED FOR? This beef is dry aged for 50 days from cattle over 12 years HOW TO COOK RUBIA GALLEGA CAPRICHO DE ORO BEEF? This beef is traditionally cooked over charcoal however, it will cook beautifully on a plancha or on a cast iron griddle or pan – something heavy that will hold the heat evenly. The important thing to remember is that Rubia Gallega Capricho Oro beef has sufficient fat within each steak and so just needs a light the greasing of the pan. Lightly salt the steak on each side for 30 minutes before cooking to bring out a film of moisture which helps in the creation of a savoury crust on the steak. Get to a medium-high heat sear on each side for 8-10 minutes. Allow to rest for at least 5 minutes on a warm plate, thinly slice and then further salt. Traditionally eaten with a crisp green salad and chips. HOW DOES MY RUBIA GALLEGA CAPRICHO DE ORO BEEF ARRIVE? You will receive one frozen vac pac of Capricho de Oro rib steak delivered on ice pads. If you are not using the capricho de oro straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking. PLEASE NOTE THAT WEIGHTS CAN VARY FROM STEAK TO STEAK, SO EXPECT A SLIGHT VARIATION ON THE WEIGHT OF YOUR RUBIA GALLEGA STEAK. PLEASE NOTE THAT WE CUT OUR STEAKS FROM THE WHOLE LOIN, SO SOME STEAKS WILL BE FROM THE RIB PART AND SOME FROM THE SIRLOIN PART. IF YOU WANT TO SPECIFY THE CUT YOU WANT, PLEASE CONTACT US WITH YOUR ORDER NUMBER. PLEASE NOTE THIS PRODUCT HAS BEEN FROZEN FROM FRESH, SO PLEASE REFER TO THE NEW BASCO USE BY DATE LABEL.
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