The Taste of Time: 45-Day Dry-Aged Rubia Gallega Ribeye Steak!
This beef is dry-aged for 45 days from cattle up to 8-12 years, a process that deliver...
The Taste of Time: 45-Day Dry-Aged Rubia Gallega Ribeye Steak!
This beef is dry-aged for 45 days from cattle up to 8-12 years, a process that delivers an exceptional depth of flavour unlike any other. Rubia Gallega is a rare and prized breed of cattle indigenous to Galicia, in northwestern Spain. These majestic animals graze freely on the lush Galician meadows for up to 12 years, developing generous layers of intramuscular marbled fat. This slow and natural maturation imparts a rich, nutty depth, making every bite of Rubia Gallega beef unforgettable.
What sets this beef apart is the perfect harmony of age, fat and time. The result is an intense beefiness that is both bold and complex, with a buttery texture and a deeply savoury umami finish. The 45-day dry ageing process intensifies this already extraordinary flavour while naturally tenderising the meat, challenging the old belief that older cattle produce tougher meat.
Cooking Suggetions: How To Cook Rubia Gallega Rib Steak
This beef is traditionally cooked over charcoal; however, it will cook beautifully using other methods:
Use a heavy cast iron griddle, plancha, or pan that retains heat well
Lightly grease the cooking surface, Rubia Gallega's marbling provides plenty of fat
Salt the steak lightly on both sides 30 minutes before cooking to draw moisture and aid crust formation
Sear each side on medium-high heat for 8–10 minutes
Rest the steak for at least 5 minutes on a warm plate
Thinly slice and salt again before serving
Serving Suggestions: What To Pair Rubia Gallega Rib Steak With
Salads: A crisp green salad with a citrus vinaigrette.
Sides: Thick-cut golden fries or rustic chips.
Wine: A bold red wine like a Ribera del Duero or Rioja Reserva.
Shelf life: For the best before, please see the packing details. Use within 2 days from thawing.
Cooking suggestions: Grill for 8-10 min (depending on the thickness) on each side. Leave to rest for 5 min.
Serving suggestions: Serve with green salads, fries or rustic chips and red wine (Ribera del Duero or Rioja Reserva). Pair with grilled veggies (padrón peppers, garlic mushrooms) or some bread.
https://www.finefoodspecialist.co.uk/45-day-dry-aged-rubia-galician-gallega-rib-steak?___store=default554845 Day Dry Aged Rubia Galician Gallega Rib Steak, Frozen, +/-1kghttps://www.finefoodspecialist.co.uk/media/catalog/product/4/5/45-day-dry-aged-rubia-galician-gallega-rib-steak.jpg79.9579.95GBPOutOfStock/Meat & Poultry/Meat & Poultry/Specialist & Premium Beef Selection/Meat & Poultry/Exotic Meats/New In/World Cuisines/World Cuisines/Spanish Ingredients/BBQ Food & Grilling Essentials/BBQ Food & Grilling Essentials/BBQ Meat – Premium Cuts for Grilling3474861972212244525391234221452<p><strong>The Taste of Time: 45-Day Dry-Aged Rubia Gallega Ribeye Steak!</strong></p>
<p>This <a title="beef" href="https://www.finefoodspecialist.co.uk/meat-poultry/specialist-beef">beef</a> is dry-aged for 45 days from cattle up to 8-12 years, a process that delivers an exceptional depth of flavour unlike any other. Rubia Gallega is a rare and prized breed of cattle indigenous to Galicia, in northwestern <a title="Spain" href="https://www.finefoodspecialist.co.uk/world-cuisines/spanish-ingredients">Spain</a>. These majestic animals graze freely on the lush Galician meadows for up to 12 years, developing generous layers of intramuscular marbled fat. This slow and natural maturation imparts a rich, nutty depth, making every bite of Rubia Gallega beef unforgettable.</p>
<p>What sets this beef apart is the perfect harmony of age, fat and time. The result is an intense beefiness that is both bold and complex, with a buttery texture and a deeply savoury umami finish. The 45-day dry ageing process intensifies this already extraordinary flavour while naturally tenderising the meat, challenging the old belief that older cattle produce tougher meat.</p>
<p><strong>Cooking Suggetions: How To Cook Rubia Gallega Rib Steak</strong></p>
<p>This beef is traditionally cooked over charcoal; however, it will cook beautifully using other methods:</p>
<ul>
<li>Use a heavy cast iron griddle, plancha, or pan that retains heat well</li>
<li>Lightly grease the cooking surface, Rubia Gallega's marbling provides plenty of fat</li>
<li>Salt the steak lightly on both sides 30 minutes before cooking to draw moisture and aid crust formation</li>
<li>Sear each side on medium-high heat for 8–10 minutes</li>
<li>Rest the steak for at least 5 minutes on a warm plate</li>
<li>Thinly slice and salt again before serving</li>
</ul>
<p><strong>Serving Suggestions: What To Pair Rubia Gallega Rib Steak With</strong></p>
<ul>
<li><strong>Salads: </strong>A crisp green <a title="salad" href="https://www.finefoodspecialist.co.uk/groceries/fruit-vegetables/salad">salad</a> with a citrus vinaigrette.</li>
<li><strong>Sides: </strong>Thick-cut golden fries or rustic chips.</li>
<li><strong>Wine: </strong>A bold red wine like a Ribera del Duero or Rioja Reserva.</li>
<li><strong>Vegetables: </strong>Charred <a title="padrón peppers" href="https://www.finefoodspecialist.co.uk/padron-peppers-500g">padrón peppers</a> or roasted garlic <a title="mushrooms" href="https://www.finefoodspecialist.co.uk/mushrooms">mushrooms</a>.</li>
<li><strong>Carbs:</strong> Freshly baked country bread to soak up the juices.</li>
</ul> <p><strong>Origin:</strong> Spain</p>
<p><strong>Weight:</strong> +/-1kg</p>
<p><strong>Ingredients: </strong>100% Galician beef (Rubia Gallega)</p>
<p><strong>Storage:</strong> Keep frozen</p>
<p><strong>Shelf life:</strong> For the best before, please see the packing details. Use within 2 days from thawing.</p>
<p><strong>Cooking suggestions: </strong>Grill for 8-10 min (depending on the thickness) on each side. Leave to rest for 5 min. </p>
<p><strong>Serving suggestions: </strong>Serve with green salads, fries or rustic chips and red wine (Ribera del Duero or Rioja Reserva). Pair with grilled veggies (padrón peppers, garlic mushrooms) or some bread.</p>00https://www.finefoodspecialist.co.uk/media/catalog/product/4/5/45-day-dry-aged-rubia-galician-gallega-rib-steak-2.jpghttps://www.finefoodspecialist.co.uk/media/catalog/product/4/5/45-day-dry-aged-rubia-galician-gallega-rib-steak-3.jpgadd-to-cart
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