The Next Big Beef!
Every few years, a new variety of beef will make its way into the market, enticing beef aficionados in their quest for the next juicy steak. With Prime Angus, Wagyu, and Dry Aging becoming mainstream, the latest obsession for beef connoisseurs is sinking their teeth into meat from older cattle—specifically, Rubia Gallega beef from Spain.
These heritage breeds are raised for over 12 years, allowing for the development of deep, complex flavors. No longer is it just about tenderness, marbling, or funkiness; the focus has shifted to the rich, beefy taste that only comes from mature cattle!
Rubia Gallega is a highly prized meat from the Rubia Gallega cattle, a breed native to the Galicia region of northwestern Spain. These cattle are renowned for their rich, marbled meat, which develops from a diet of natural grass. While most of the cattle can be slaughtered at 12 to 30 months, selected animals are allowed to “age on the hoof” for a longer period to produce luxury-grade Rubia Gallega.
The extended aging process allows for the development of deep flavors and extraordinarily tasty golden fat. The resulting steak has a deep and complex flavour with a satisfying chew that is often heralded as one of the finest beef in the world!
I was very excited to learn that Rubia Gallega has finally made its debut here, thanks to a collaboration between the Embassy of Spain, ICEX, the Spanish Institute for Foreign Trade, and local meat supplier Meat Co.
Rubia Gallega Grading System
The grading system for Rubia Gallega is different from the USDA, Australian and Japanese systems that we are used to. They are graded Bronze, Silver, and Gold which represent the animals with the highest degree of purity.
Carcasses graded Gold are further graded into 12, 14, 18 and 24 carat, with 24 carat representing the highest degree of purity. The meat exhibits intense shine and yellow color, with red and tender flesh.
18K – 24K Gold Rubia Gallega at Una
At Una, they are serving 18K – 21K Gold Rubia Gallega which are considered a luxury item at most top-end restaurants would be using. The meat is dry-aged for at least 30 days before being exported. The dry aging helps to tenderize the meat and give it that funky edge.
The Taste and Texture of Rubia Gallega
Let me start by saying this beef isn’t for everyone.
If you’re after the tender, juicy qualities of Wagyu or USDA Prime, you may end up disappointed. Rubia Gallega is for those who truly appreciate a deep, complex flavour and a firmer bite.
While some describe it as buttery, this refers to the taste rather than the texture. It’s not as tender or juicy as Prime Angus, but if it’s flavour you’re after, the bold, beefy notes with a subtle blue cheese funk from the aging process will not disappoint.
When Argentinian grass-fed beef was introduced to our local market a few years ago, it was praised for its strong beefy flavor due to its diet of grass. Although I did enjoy the flavour, I did find that it had a metallic, mineral edge which can be off-putting at times. With Rubia Gallega, that metallic aftertaste is refreshingly absent even though it is also pasture fed. 4.25/5
We sampled both a bone-in striploin and a flat bone sirloin. Of the two, we preferred the sirloin, as it had more intermuscular fat between the muscle layers. The fat cap on the striploin looked promising but ended up being a bit tough and inedible. Though it did baste the beef with its rich, golden fat.
If I were to return, I’d likely opt for the bone-in ribeye to experience the flavour of the softer intermuscular fat nestled between the ribeye cap and the eye.
Exceptional Sides Served with your Spanish Steak
The steaks are accompanied by some outstanding sides, crafted by Michelin Star Chef Advisor Diego Grimberg.
The Mini Tomatoes with creamy Olive Hollandaise was a refreshing blend of creativity and flavour. But the real standout was the chargrilled Baby Gem Lettuce, paired with a 21-step Lettuce Jus with Toasted Pistachio. The sauce was just unexpectedly good. It went so well with the Baby Gem Lettuce which was specially imported from Spain!
Not to be overlooked, the grilled vegetables served with smoked cream cheese and pickled pumpkin purée was equally impressive. Each dish was exceptional and quite unlike the typical sides that are usually served at a steakhouse! 4.5/5
Other Spanish Produce
Aside from beef, Una also serves Moralejo milk-fed lambs. Based in Spain, Moralejo Selección is known for its premium lamb cuts and traditional methods of production, emphasizing both animal welfare and sustainable farming practices. Their lamb is sourced from local breeds, particularly from the Castilla y León region, ensuring a unique and tender flavour.
They are well known for their milk-fed lambs, which are considered a delicacy in Spanish cuisine. These lambs are typically slaughtered at a very young age, usually around 25-30 days old. They are fed exclusively on their mother’s milk, giving the meat its distinctive tenderness and mild flavour.
We savoured the unique taste of the sliced lamb leg. It was no doubt supremely tender and delicate, almost milky in flavour. Since the lambs are exclusively milk-fed, they haven’t developed the gamey taste that some may find off-putting. The lamb steaks are quickly seared and served with a smooth cauliflower purée. It is deliberately kept simple so that one can savour the natural flavour of the meat. 4.25/5
They serve an excellent Iberico pork collar at Una. Firstly, they use a high quality Iberico pork that has been fed with acorns, and they marinade it with soy sauce before grilling it over charcoal. It may be simple, but it’s simply divine. It is served with charred pedron peppers and very nice smoked potato espuma. 4.5/5
Signature Dishes
Garlic prawns are a perennial favourite in any Spanish restaurant. Una does theirs a little differently with a generous mound of sliced garlic spiked with local chilli padi. They also finish the dish with a bit of butter to give the sauce a golden hue. Make sure you get some bread to mop up all that lovely sauce! 4.25/5
Their octopus is also specially imported from Spain and given a 20min massage by hand to tenderize the meat. It is then grilled over charcoal to give it a nice smokey char. 4.25/5
Their paellas are also very popular. We had their seafood paella which was done with a lovely soccrato (we had specially requested for it). The seafood flavour could be a little more robust and a bit of aioli would make it a little more moist. 4/5
Their Crema Catalana is presented with great flair as the chef rolls out a trolley featuring searing iron heated over charcoal. Sugar is sprinkled over the custard the hot iron is pressed on top of the custard to caramelize it. Certainly more interesting than simply using a blowtorch and a nice way to end the meal! 4/5
Exclusive Location at Alkaff Mansion
Located on the second floor of the century-old Alkaff Mansion, nestled atop a scenic hill in Telok Blangah Green, this restaurant elegantly blends old-world colonial charm with the rich flavors of heritage Spanish cuisine. The spacious dining area offers well-spaced tables, ensuring a sense of privacy and comfort. The vintage furnishings, with wooden flooring and beams evoke a touch of nostalgia that is hard to find in Singapore.
Conclusion
Rubia Gallega may not be for everyone, but if you’re a fan of beef with deep, robust flavors and a satisfying chew, it’s definitely worth trying. The richness of the meat provides a unique culinary experience for true beef connoisseurs. While you’re there, don’t miss the chance to explore their other premium Spanish meats and creative takes on traditional Spanish dishes. Their setting at the Alkaff Mansion adds to the allure, offering a charming, old-world retreat that feels far removed from the hustle and bustle of the city.
Disclosure: This was a media tasting.
