roast beef

The roast beef is part of the beef hind quarter. Its distinctly high, soft fat lid protects the meaty meat when roasting. Since, unlike entrecôte, it only consists of a single muscle strand, it is easy to cook. Its distinctive, distinctive taste, which gets its juiciness from the beautiful, even marbling, develops best on the grill or in the pan.

Rubia Gallega

A new taste experience of the extra class comes from the north-west of Spain: The Galicia cattle are real noble cattle. The meat is now attracting special attention in Germany too, as it is of excellent quality.
Both the meat of the “old cow” and the meat of the “old ox” (slaughter age 4 – 8 years) have an inimitable aroma. This is due on the one hand to the particularly rainy climate in Galicia, and on the other to special ripening methods.
The meat is particularly tender and intensely spicy. The thick yellowish fat rim contributes to the unique taste of the meat. The cattle feed primarily on pasture grass, maize and barley.