Rubia Gallega Beef Tongue

TASTING NOTES FROM THE CURATOR

The famed Spanish breed of cattle, Rubia Gallega or “Galician Blond,” is allowed to graze in lush meadows for eight to 12 years, and are allowed to grow old and fat. This makes their meat so tender and juicy, with a sufficient marbling—not too fat and not to lean.

Beef tongue would be more familiar to Filipinos as “lengua,” but its found in cuisines around the world, from Europe to Asia to the Americas.

PREPARATION AND PAIRINGS

The Rubia Gallega Beef Tongue is perfect for braised dishes, like Lengua Estofado, Lengua al Ajillo, or in Mexican food like tacos and burritos.

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.