Spanish Rubia Gallega

The Rubia Gallega is a type of cattle native to the Galicia region of Spain. This breed is well-known for its distinctive blonde coat and it is renowned for its exceptional flavor. The meat is known for its marbling, which adds to its succulence and rich flavor. The taste of Spanish beef is often described as intense with a slightly sweet, nutty flavor.

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Spanish Rubia Gallega: the most delicious beef

Rubia Gallega is one of the finest meats in the world, the cattle are between 7 and 20 years old and are raised in the wild, feeding on fresh grass and dry grass during periods of shortage. The name Rubia Gallega comes from the color of the cows and their origin, precisely blond and Galician cows.

Longino & Cardenal proposes you the best cuts of beef to organize the perfect BBQ or roasts. The flavor of this meat is delicious, considered the best in the world. The texture is absolutely juicy thanks to the fat marbling index, which gives it an unmistakable tenderness and flavor.

Discover the tasty beef in our catalog, choose your favorite cut of beef and be ready to surprise your guests with the juiciest meat. Order on our website and receive your Spanish meat in the comfort of your home in Hong Kong.

Vaum Luxury Meats, the Spanish beef expert

We chose Vacum as our Spanish meat partner because of its long experience in the dry aging of beef. José Rosell, founder and owner of "Vacum Luxury Meats," specializes in selecting the best Iberian cattle by feed, grazing area and fat infiltration. In addition to being able to boast the highest level of meat, it is the maturation that makes the difference: cell ventilation management, knowledge of hygrometry and temperature correction are the added value of Vacum, which uses noble molds to develop unique flavors.

Spanish breeds: the Old Cow and the Rubia Gallega

The Casina breed, also known as the Old Cow, has a tasty meat that is distinguished by its marbling and color. These cows are at least 8 years old with exceptional fat infiltration. Galician vaca vieja is a breed of beef known to few, only to true beef connoisseurs, those who choose to taste the best delicacies around the world.

Spain is rich in natural environments such as rivers, streams, forests and mountainous landscapes, thanks to this high percentage of rural areas, agriculture has always been a thriving market for the Iberian Peninsula. We need to reach the Iberian Peninsula to find Galician meat, the prized Spanish meat is increasing its success.

Old Galician cow meat has truly unique and excellent characteristics, the sublime aroma combines with an authentic taste that brings back ancient memories, of when you could define a good meat by its layer of yellow fat. The color of the fat is the real added value of this breed and it is obtained by following a specific and well-defined diet. The animals, as the tradition wanted, feed on carrots, grass, forage and corn, and this allows the meat to acquire a unique flavor, in addition to the rather acidic climate due to its proximity to the Ocean.

The Galician Old Cow is not a breed of cattle , but it does identify the breeding area. It is different for the Rubia Gallega, which represents one of the best breeds in the entire world.

Beef cuts to grill and to roast

Among the bestsellers cuts we offer the Rib-Eye, the striploin, the tenderloin and the well-known and astonishing tomahawk steak.

A 30-day matured meat, the rib-eye comes from the sixth to the twelfth rib of the beef: the muscles in this rib area are little used during the bovine's life and, as a result, the texture remains soft even after cooking. A distinctive feature of rib eye is the round of white fat, similar precisely to the eye of a bovine. Rib-eye is a marbled meat with a huge area of fat, so the advice is to use a drizzle of oil for the pan or a barbecue lid.

The striploin, also known as sirloin, is a tender cut, which does not refer exactly to an anatomical portion, but it may refer to those parts next to the tenderloin, which is almost always the rump, a highly prized cut from the beef. The sirloin is the perfect cut for making both steaks for grilling or pan-frying and roasts.

Tomahawk is a steak derived from the front end of the sirloin, named after the weapon (shaped like a hammer) that Native Americans used in combat. This cut is ideal for barbecuing or grilling, with the addition of salt and pepper for a tastier result.

The tenderloin is the most tender cut of beef, very lean and with little fat. This cut is the best to cook in a pan with butter, seasonal herbs and salt. Never forget to use a drizzle of olive oil on every cut of meat.