The search for the best flavors in the world has led experts to rediscover ingredients of excellence. Gordon Ramsay, one of the most recognized chefs in the world, ensures that the best meat does not come from Japan or the prestigious cuts of Wagyu, but from a much closer place: Galicia. According to the British chef, quoted by the newspaper Ok Diario, the meat produced in this region of northwestern Spain surpasses, in flavor and quality, the famous Japanese meat.
Known for traveling the world in search of the best ingredients, the chef does not hide his admiration for authentic products, created in a traditional way. This time, the surprise came from neighboring Spain, where the chef surrendered to the meat known as Ternera Gallega, from native races and family production methods.
Ramsay’s preference
According to the same source, Gordon Ramsay praises the texture, taste and form of production of Ternera Gallega, which classifies as “extraordinary”. With natural pastures, local races such as Rubia Galega and a family production model, this meat has characteristics considered unique.
Produced above all by small explorations, Galicia’s meat is distinguished by the rigor in methods: animals are fed with breast milk, forage and concentrates of exclusively plant origin. The meat varies between tones of light pink and soft red, has a thin and firm look, with white fat and slight yellowish shades.
Above Wagyu
For years, Wagyu’s meat has gained global fame. Originating in Japan, this type of meat stands out for its intense marble, which results from a high concentration of intramuscular fat. Its production is associated with strict weather conditions and specific diet, factors that help justify its high price.
According to the above source, Wagyu was born from the adaptation of Japanese races to cold climates and poor nutrient soils. The accumulated fat between the muscles was essential to survival. Over time, Japanese creators have perfected the race until it became one of the most appreciated worldwide.
Texture and Flavor of Ternera Gallega
Ternera Gallega stands out for its softness, juiciness and intense flavor. The muscles have thin grain and the texture is particularly soft. There is a notorious sensory difference between young meat and the faster animal meat, both valued by those looking for quality, as referred to in the newspaper.
This meat is recommended for demanding palates and is already beginning to gain notoriety outside Spain, with increasing recognition in the international restoration sector.
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