Rubia Gallega Beef Round

TASTING NOTES FROM THE CURATOR

Consisting mainly of the part near the rear leg and rump, and containing tendons, cartilage, ligaments, and connective tissues, the round gets a lot of exercise and so tends to be tough and lean. Not so when it comes to the Rubia Gallega breed of cattle. They’re allowed to mature and graze in lush grass, and attains a gorgeous tenderness and juiciness, and a deep and distinct flavor.

PREPARATION AND PAIRINGS

The Rubia Gallega Beef Round is very delicious, and when cooked properly, will achieve a great tender texture. Try it slow cooked, braised in beef stock with mushrooms. It’s also great for roasts, and for filling meat pies.

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.

Storage Instructions

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.