What is a Rubia Gallega Ribeye?

Rubia Gallega ribeye is cut from the prime rib of the beef, which is an extension of the strip loin (entrecote). Ribeye has a rounder shape compared to the strip loin, and the meat is marbled with fat, making it tender and juicy. It’s a popular cut among meat enthusiasts! A good ribeye is buttery tender and full of flavor, thanks to its high degree of marbling, also known as intramuscular fat. Moreover, ribeye is cut from a muscle that the cow rarely uses. ‘Lazy muscles’ naturally result in soft and tender meat. This ribeye has also been aged for 21 days, ensuring that even when cooked medium, its tenderness and flavor remain intact.

Where does the name ribeye come from? There are several theories. Some say that a ribeye steak gets its name from the round shape of the muscle from which it’s cut, resembling an eye. Others suggest that the cut comes from the ‘eye of the rib.’ Sounds logical too. Then there are those who claim that the small piece of fat in the center of a ribeye makes it look like an eye. Well... you choose!

Rubia Gallega

Rubia Gallega is quickly gaining popularity in the Netherlands and Belgium, and for good reason. This Spanish beef breed has an exceptional origin and a refined, distinctive taste. A clear characteristic of this beef is the subtle marbling, or intramuscular fat. This fat between the muscles ensures buttery soft meat. In Galicia, it’s common practice to slaughter cattle only after two to seven years, allowing the flavor of the meat to mature further. This contributes to the more intense flavor of Rubia Gallega ribeye compared to a ‘regular’ ribeye. The animals live a free life, enjoying only natural food such as grass, tubers, and herbs. You can taste this origin. Rubia Gallega beef has a slightly herby flavor, which many chefs highly appreciate. As a result, more Spanish farmers in the Galicia region are focusing on breeding this popular local breed. And we couldn’t be happier... Rubia Gallega Ribeye is a must-try if you ask us!

Authentic Meat & Craftsmanship

Authentic meat like Rubia Gallega ribeye goes hand in hand with craftsmanship. When the meat arrives at The Butchery, it first undergoes a quality check. Then, the meat is trimmed, with our butchers meticulously removing all connective tissues, membranes, and excess fat. The Rubia Gallega ribeyes are hand-cut to size, vacuum-packed, and flash-frozen within the hour to ensure optimal quality.