15/07/2026
Rubia Gallega, a Spanish breed raised along the Atlantic coast of Galicia. The cattle graze small farms year round on grass, herbs and clover, with no stress in how they're kept. That coastal air gives the meat a faint saline edge, a natural pré-salé note most beef never gets close to.
They're slaughtered later than most cattle, and that patience is where the flavour comes from: strong marbling, and after proper ageing, a complex depth with butter and herb undertones running through it.
We take the côte à l'os on the bone, dry age it, sear it hard over fire, and slice it clean against the grain.
Grass, salt air, time. That's the whole recipe.
