This ribeye from Rubia Gallega is distinguished by its deep red to purple color and subtle marbling. The fat ranges from pearly white to egg yolk yellow and melts at low heat. The texture is both velvety and firm, providing a full bite. The flavor is lightly salty and spicy, with a pronounced and refined aroma. A dry-aging process of at least 21 days further enhances the texture, juiciness, and flavor. During this maturation process, the meat loses moisture, concentrating the flavor and making the meat extra tender.
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