They are called ” vacas viejas ” (literally “old cows”) but do not imagine anything stubborn and bland.
The Rubia Gallega , a Galician race covered by a delicious creamy fat coat : the huge steaks Spanish butchers get from these animals are called Chuletón and have a flavor that explodes in the mouth: rich and succulent, with powerful blue cheese notes and mushrooms around the edges. its spicy aftertaste and the ” Dry aged ” aging for at least 40 days make it inimitable.
Rubia (meaning ” blonde ” by the color of its mantle) is a massive beast, which weighs between 450 and 500 kg. It is a meat for demanding palates , which seek unique and special sensations in a beef. The Rubia Galega (Acruga) Breeders Association ended last year with 2,400 employees throughout Galicia, slightly up on previous years. The group is pleased with these results, although breeders are somewhat concerned about the price of meat, which remains rather low, which reduces the profit margin for producers and creates uncertainty in the sector. To help them maybe it will be the export of this marvel of the palate, which for a few years has begun to grow.