The Galician blond cattle

As the best meat ever, the world-class butcher Yves-Marie le Bourdonnec called the Galician Blondvieh, in Spanish Rubia Gallega. In this country you may think of fine veal, but no! Also known as "fat old cows", the animal spends at least six years on Galician pastures and has enough time to build up intramuscular fat in the meat.

Intense taste

In Galicia old and fat cows have always been considered real delicacies. In the meantime, thanks to its unique aroma and intensive seasoning, the meat has gained international attention.

The bovine breed owes its name to the dark blond to cinnamon-colored coat and its geographical origin. Galicia is located in northwestern Spain and is surrounded by high mountain ranges. Thanks to the rainy climate, the pastures are particularly juicy.

But that's not the only reason for the particularly tender and spicy meat. The thick yellowish fat margin shows that the animals eat fresh grass. The smell of meat often reminds experts of cream and hay. The special maturation also contributes to the enhancement of the taste. The sirloin pieces, for example, mature for 30-45 days in the cold store.

For gourmets who are looking for an intense taste experience, the Galician Blondvieh is certainly the right choice.


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