The Iberian beef Rubia Gallega is rapidly gaining fame thanks to its refined taste and subtle veining. It has a spicy, intense and somewhat salty taste. The piece of meat for the real meat lover. Rubia Gallega is regarded as 'the pearl of Galicia' and has been on the list of top chefs for years. The meat comes from robust oxen older than 5 years. After an initial selection of the live animals based on their fat deposition, a second selection is made after they are slaughtered. The structure of the meat and the color of the fat determine the quality. The backs are aged in the leg for at least 28 days.