They are called ”Vacas Viejas” (literally “old cows”) but do not imagine anything stubborn and bland.
The Rubia Gallega, a Galician race covered by a delicious creamy fat coat: the huge steaks Spanish butchers get from these animals are called Chuletón and have a flavor that explodes in the mouth: rich and succulent, with powerful blue cheese notes and mushrooms around the edges. its spicy aftertaste and the ” Dry-aged ” aging for at least 40 days make it inimitable.
#1 Cooking Tip: It is best to cook it medium rare so that you can experience the natural aromas that have been developed from the dry aged process.
#2 Cooking Tip: Spaniards recommend a lot of salt when seasoning (sea salt flakes) before cooking(ideally grilling over charcoals) and you can optionally season some more salt after carving the steak into strips.
In conclusion, dry aged beef needs less cooking time and more salt compared to non-dry aged beef.
