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Rubia Gallega Beef Sirloin

Succulent Spanish Sirloin

Only 3 left
1
2 servings
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(Wednesday Jul 06 , 2022)
PHP 2,520.00
ORDER BEFORE 01:00 PM - Monday Jul 04 , 2022
DELIVERS NCR+ - in 5 days (Wednesday Jul 06 , 2022)
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The sirloin comes from an area of the cow that gets exercise, but this one is taken from Rubia Gallega cattle, said to be the best beef in the world and is truly tender and flavorful.

TASTING NOTES FROM THE CURATOR

The sirloin comes from the rear leg, a bit further back. This means that it gets a lot of exercise, and thus, the meat tends to be chewier and leaner. This beef sirloin comes from the Rubia Gallega, a breed that is allowed to mature for years, grazing in lush fields and growing fat. This gives it a high-quality marbling, with a melt-in-your-mouth texture, and a superior, unique flavor.

PREPARATION AND PAIRINGS

Cook the Rubia Gallega Beef Sirloin on woodfire, charcoal, or on a cast-iron pan. Since the steak has a beautiful marbling of fat, which means you only need a very light coating of oil on your pan. Salt your beef on both sides, and let it sit aside for 30 minutes, letting a film of moisture come out; this will help it create a gorgeous crust later on. Once ready to cook, simply sear your Rubia Gallega Sirloin for eight to 10 minutes on each side. Let it rest on a warm plate before serving. You can sprinkle it with a little more salt to finish.

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.

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