The Red of Galicia cattle is named after the colour of its coat and the region of its breeding. It is the Spanish cousin of the blonde d’Aquitaine cattle.
It is exclusively fed with grass, clovers and plants which grow only in this zone of the Northwest part of Spain. The "Rubia Gallega" cattle is a sturdy race used in traditional butchery. The closeness of its pastures with the ocean gives a slightly spiced and salty taste to the meat.
Sprinkled with parsley and matured from 80 to 100 days, it will be displayed to you in our shops under the form of a rib, sirloin steak or fillet.