Rubia Gallega Beef Chuck
Great marbling with a distinct flavor
Ideal for stews and braising, the Rubia Gallega Beef Chuck is melt-in-your-mouth tender, with a great marbling and a beautiful deep flavor.
TASTING NOTES FROM THE CURATOR
Also known as “chuck steak,” the chuck is taken from the shoulder area of the cow, near its shoulder blade. This one is taken from the Rubia Gallega breed of cattle, or “Galician Blond,” and they are allowed to grow old and mature for eight to 12 years, feeding on lush grass. It’s said to be the best beef in the world.
PREPARATION AND PAIRINGS
Rubia Gallega Beef Chuck contains connective tissue which melts when cooked. This piece of beef is wonderful to cook low and slow; simply brown it on all sides, then braise it in red wine and beef stock for three hours. Include in your choice of vegetable about an hour in. Beef chuck is also great roasted.
FAT, HAPPY COWS
The Rubia Gallega is a beef with almost mythical status. A breed of cattle native to Galicia, an autonomous community in North-Western Spain, its name means “Galician Blond.” Named so for the usual blond color its coat exudes, although some will hold a reddish hue. It’s also called “vacas viejas” or “old cows” because these bovines are allowed to mature and graze in lush pastures for eight to 12 years before being slaughtered. They become old, fat, happy cows.
This maturity gives the meat a very distinct and deep flavor, with a great complexity from the developed marbling.
Your cut of Rubia Gallega comes frozen and vacuum packed. Store in freezer. Thaw only when about to cook. Leftover cooked meat can only be kept in the fridge for 3 to 4 more days. Consume immediately.