Dry Aged Striploin Rubia Gallega
Rubia Vacum striploin, also known as sirloin, is a tender cut of Spanish meat matured 21 days. This cut does not refer exactly to an anatomical portion, but it may refer to those parts adjacent 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, for a great meat-based meal.
What kind of meat is Rubia Gallega?
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 supplemented with dry grass during periods of shortage.
The name Rubia Gallega comes from the coloring of the cows and their origin, namely blond and Galician cows.
José Rosell, founder and owner of "Vacum Luxury Meats," specializes in selecting the best Iberian cattle by feed, grazing area and fat infiltration.
The Casina (Old Cow), unlike the Rubia Gallega (native to Galicia), grazes freely in northern Spain feeding on grass in mild seasons and cereals and hay during winter.
It is the maturation that makes the difference: cell ventilation management, knowledge of hygrometry and temperature correction are the added value of "Vacum Luxury Meats," thanks to the use of noble molds that develop unique flavors.