The beef comes from a cattle breed known as Rubia Gallega, which originates from Galicia in the northwest of Spain.

This beef stands out for its exclusivity as the breeding of Rubia Gallega cows is limited, focusing on quality rather than quantity.

These cows are traditionally raised, freely grazing on the green pastures of Galicia. Their diet consists of natural grass and herbs, which contributes to the flavor and tenderness of the meat.

A distinctive feature of this beef  is its marbling, referring to the fine intramuscular fat veins distributed throughout the beef. This adds juiciness, flavor, and contributes to an exceptional tasting experience.

Rubia Gallega beef has gained international recognition and is appreciated by chefs and food enthusiasts worldwide.

Rubia Gallega beef is highly valued for its exceptional quality and flavor. It is known for being tender, juicy, and having a distinctive and delicious taste. Its exceptional quality and flavor make it a popular choice among gourmet meat lovers.

First defrost the beef in the refrigerator 24-48 hours before, and then bring the meat to room temperature by leaving it out of the refrigerator for approximately 2 hours before cooking. Once it reaches room temperature, it can be prepared to your desired doneness, but we highly recommend to cook rare or medium rare. After cooking, sprinkle the meat with "Maldon" salt and allow it to rest for a few minutes. Then, gently clean off any excess salt. This method ensures that the meat absorbs the perfect amount of salt, enhancing its flavors.

Leaving the beef to rest in maturation chambers at controlled temperature, humidity, and ventilation.

Depending on the age and weight, the meat can rest for 30 to 60 days, and some pieces need to be matured for up to 90 days. This natural process adds aromas and enhances the flavor of the beef.