The "Rubia Gallega" is an Atlantic breed of cow, from the greenest areas of Spain due to its year-round rainy climate, and is a grass-fed cow that spends its entire life outdoors.
The characteristics of these meats are the mirror of the breed, the natural environment where they grow, and their respective climates, as well as a rich and varied diet, taking advantage of the natural resources of their area of origin.
With this livestock farming model, sustainability, respect for the environment, animal welfare, and differentiated quality are always assured.
The dry maturation process of these meats consists of leaving the meat 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 meat.
The meat should be out of the fridge for about 2 hours before cooking, it should be at room temperature, it is prepared to the point we want and sprinkled with coarse salt after preparing it on the grill or grilled and cleaned of salt a few minutes later. The meat gets the salt it needs.
STORAGE & CARE
The meat does not contain any additives or preservatives.
Around 500-600g for each piece.