Galician Bone In Ribeye by Metzger

Tasting notes of the Curator

The Galician Ribeye hails from the Rubia Gallega, a breed native to Galicia in Northwestern Spain. This premium cut of beef boasts:

• A distinctive deep flavor profile
• A luscious layer of creamy fat
• Beautifully marbled meat, tender and juicy
• A generous bone-in cut, known as Chuletón in Spanish butcheries

Widely considered one of the finest beef varieties in the world, the Galician Ribeye is a rare treat for steak connoisseurs and food enthusiasts alike.

Pairings and Suggestions

To fully appreciate the unique qualities of this luxurious cut, we recommend:

• Cooking to medium-rare to retain its natural tenderness and succulence
• Pairing with a robust red wine such as a Rioja or Tempranillo from Spain
• Complementing the flavors with grilled vegetables or a simple green salad
• Adding a touch of sea salt and freshly ground pepper for seasoning

Storage Instructions

To ensure the best quality, store the Galician Ribeye in a cool, dry place. Refrigerate upon receipt and consume within 2-3 days for optimal freshness.