Spain VacaGalleca (Rubia Gallega) Dry Aged 20 -35days Bone-in Short Ribs
GAREMEAT has provided premium meats since 1995, they have built a reputation based on quality and consistency and a commitment to excellence.
They care about animal Welfare and sustainability. All Beef comes from domestic animals over the age of seven years from farms located in Northern Spain (Galicia) and Northern Portugal, each farm has a maximum of ten animals to ensure that these animals receive the best care through an extensive management system, based on grazing and supplementation with natural grains & cereals.
One of the best and rarest Beef in the world, Rubia Gallega cattle are native to Galicia in Northwestern Spain. The meat has a distinct deep flavour, with fat that is pale white to yolky yellow, and is very soft and fine in texture.
Three main factors to obtain the best dry-aged beef:
- Enough Time: An adequate maturation process should last at least 14 days to achieve a more tender, juicy, and more potent-tasting meat.
- Suitable temperature and stability: This ensures an optimal enzymatic process (neither too fast nor too slow).
- Humidity: Achieving the appropriate level of environmental humidity and keeping it stable is key to keeping microbial metabolism under control.
The short rib has a distinct deep flavour, with fat that is pale white to yolky yellow and is very soft and fine in texture. It is perfect for stewing or braising with extra flavor and collagen from cooking on the bone.
Storage: Keep chilled at 0-4°C
