Rubia Gallega is a breed of cattle indigenous to Galicia. This beef is produced exclusively from this breed. The beef graze on the meadows of Galicia for up to 10-15 years, where they grow big and fat and put on layers of marbled fat. This gives the beef an extraordinary flavor, an intense beefiness, and succulence brought about by the high marbling of the meat. The consensus used to be that old means tough, but this beef is dry-aged, which not only further intensifies the flavor but also tenderizes the meat. It is dry-aged for an incredible 100 days from cattle up to 10-15 years. Rubia Gallega beef is traditionally cooked over charcoal, but it will also 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 beef has sufficient fat within each steak and so just needs a light sear.
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