I just wanted to share a few pics from a 10 year old rubia gallega cow that ended up in my hands. Imported from spain i believe to sweden.
First a rib eye about 1kg. Salt and pepper. Seared and then moved upstairs for some indirect heat.
Second a picanha, this time sliced pre-bbq. Only salted, nothing else needed. Incredibly "meaty" taste. Loved it, but it cost a fortune.
First a rib eye about 1kg. Salt and pepper. Seared and then moved upstairs for some indirect heat.
Second a picanha, this time sliced pre-bbq. Only salted, nothing else needed. Incredibly "meaty" taste. Loved it, but it cost a fortune.