Guanciale Al Pepe Block
Delicately Cured
PHP 799.00
Novafrigsa
Rubia Gallega Beef Round
Tasty and economical
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
This beef round from the Rubia Gallega cow, said to be the best beef in the world, is perfect for slow cooking and roasts
Novafrigsa
Rubia Gallega Beef Round
Tasty and economical
This beef round from the Rubia Gallega cow, said to be the best beef in the world, is perfect for slow cooking and roasts
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
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.
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.
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.
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.
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