Rubia Gallega Beef Tomahawk

TASTING NOTES FROM THE CURATOR

Named for its shape, which resembles the single-handed axe used by the Native Americans, this steak is cut from the ribeye. It has an iconic long frenched bone left in, which makes it look like the “handle.” It’s a very fun steak, truly enjoyable to look at. This one is taken from the Rubia Gallega cattle, native to Galicia, Spain, and famous for its matured marbling. Grass-fed and allowed to fatten up and age, it is so deliciously tender, with a distinct deep flavor.

PREPARATION AND PAIRINGS

The Rubia Gallega Beef Tomahawk has sufficient intramuscular fat, which means you need very little greasing on your pan. It’s ideal to cook on woodfire or charcoal, but will be beautiful on cast-iron pans and griddles, too. Salting it lightly and letting it sit for 30 minutes before cooking allows a film of moisture to develop, which then helps create beautiful savory crust. Cook it on medium-high heat, searing each side for eight to 10 minutes. Once done, allow it to rest for at least five minutes. Salt it a little more before slicing thinly, and serving.

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.