39€
PER KG
GALICIAN PREMIUM DRY-AGED RUMP CAP
MEAT
GALICIAN PREMIUM DRY-AGED RUMP CAP
MEAT
Information about the cut
Rump Cap is the typical cut for the Brazilian Churrasco barbecue which is triangular in shape with a thick layer of fat on one side. The Rubia Gallega rump cap has a distinctive, aromatic flavor with excellent tenderness, a truly unique taste that is ideal for fans of beefy flavors… The cut in question ranges from 1.8kg and up (variations of +/-0.500G) and can be cooked whole either directly or indirectly, or on the spit in large slices folded in half
Information about the meat
The organoleptic characteristics of the Galician “veja” (old) beef are among the best in the world in terms of its intense flavor, unique fragrance and thick band of yellow fat. These are due to the unparalleled farming methods. The rainy climate in Spain and north-west Portugal, as well as respect for the tradition of feeding cattle with wheat grass and fermented maize, gives a special acidity to the pastures of the famous Mirandesa, Frieiresa, Cachena Parda, Minhota and Rubia Gallega breeds.
Tips for preserving meat
We recommend taking the meat out of the fridge at least 5-10 minutes before cooking to avoid thermal shock that could make the fibers tough
TECHNICAL DATA SHEET
GALICIAN PREMIUM DRY-AGED RUMP CAP
Reared in
Spain
Selections
Gutrei Galicia
Animal
Cow
Aging
30+ days
Tips on how to cook the meat
After cooking, leave the meat to rest for 5-10 min, and cover it with a sheet of aluminum foil so that the juices are better distributed.
Other tips
It can be frozen to prolong preservation - this process does not alter either the taste or the consistency of the meat.
Categoria
MEAT
REVIEWS
GALICIAN PREMIUM DRY-AGED RUMP CAP
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