Spanish Rubia Gallega Burger Joint Named World’s Finest For Third Year Running

All four burger restaurants use dry-aged Rubia Gallega (Galician Blonde) beef for their burgers. A native breed of cattle in Galicia, northern Spain, Rubia Gallega beef is famed for its rich flavor and tender texture. Rubia Gallega beef makes exceptional burgers due to its rich marbling, a result of years of free-range grazing in the green pastures of Galicia. The meat is also extremely suitable for dry-aging, which helps to concentrate flavors, producing an intensely rich flavor.

Rubia Gallega is protected and monitored by several official European and regional quality certifications. These are designed to guarantee genetic purity, traditional production methods, and strict traceability from birth to the final cut.

The primary type of Rubia Gallega meat for burgers is IGP Vaca Gallega/Buey Gallego, which protects older mature cattle reared in Galicia. The other designation, IGP Ternera Gallega, covers young calves born, raised, and slaughtered in Galicia. While this meat makes an ideal steak, it lacks the profile required for long dry-aging.

Rubia Gallega enjoys significant international prestige. It’s exported to fine-dining and Michelin-starred restaurants around the world, including those in London, New York, Paris, and Singapore.

You can buy Rubia Gallega from the likes of Coren, Carnes Viana, and Carnicas Teijeiro, together with many more FWS-Certified Spanish food exporters.