History of ImportationRubia Gallega
History of ImportationReserve cattle company and how rubia gallega became North America's newest breed of Cattle
Reserve Cattle Company is located in Warsaw, Missouri right in the center of the Heartland.
In 2010, we went on a quest for the best tasting beef in the world with intentions to take our beef from farm to table. That quest led us to discover Japanese Wagyu, most commonly known as Kobe beef. Wagyu beef is known for intense marbling , melt in your mouth tenderness and rich buttery flavor, which will later act as a benchmark when we entertained the idea of importing the very first Rubia Gallega to North America.
In 2015, we entered our beef in the American Royal Steak Competition. Our first contest ever. We were Awarded Grand Champion Grain Fed and Reserve Champion Grass Fed. The following year we entered a few more and picked up some more ribbons.
In 2017, we took a trip to Japan to attend the National Wagyu show that happens every 5 years. The show has only two categories, Breed Improvement and Meat Quality. There we saw hundreds of Wagyu competing for the highest awards and opportunity for the top carcass bulls to become the most sought after sires in the breed, all based on performance data and carcass measurements. We spent nearly a month in Japan traveling from the most southern Island to the most northern island learning about the breed from the masters.
With the knowledge we’ve gained, and our multiple awards we decide to take the leap and direct-market to restaurants, not just any restaurants but the most Exclusive in the US. For a luxury brand of beef we knew we must focus on cities that are known for being culinary destinations. Places like New York, Washington DC, Chicago, Miami, Las Vegas, Los Angeles and San Francisco.
Since 2017, we’ve been selling our beef in some of those cities with great success. We’ve had the opportunity to have our beef served to multiple Celebrity Chefs who have James Beard Awards and multiple Michelin Stars to their names. We have even had our beef served to a former President of the United States!
The direct relationships that we have grown with the Executive Chefs is the sole reason we began to explore importing Rubia Gallega. We had never heard about the breed until one day we asked a chef if there was any other breed he would like us to feed out. Every breed has different traits and flavors and we really enjoy feeding out steers. We suggested a couple breeds and feeding methods with little interest. Then we get an email and the chef says this breed, can you get this breed, Rubia Gallega. Attached were links to a few restaurants in Spain and also a few articles about the breed.
We started researching the breed and the articles supported the notion it’s a superior beef breed. Luckily we had several customers in Spain we had been working with so we reached out to them to see what they had to say. They too said it was the best beef in the world, at the least equal to Wagyu. We were not going to import an entirely new breed of cattle without tasting the beef so in 2019, we took a trip to Spain to see the breed in person and most importantly taste it.
We were not disappointed! Rubia Gallega is equal to Wagyu, some even say it’s the best beef in the world with the Awards to back it up. It’s claimed Gold , Silver and Bronze Medals in the World Steak Challenge where it competed against multiple breeds from around the world including Japanese Wagyu. Not only does it have those awards it’s being served in the most Exclusive restaurants in Europe, many of which have earned multiple Michelin Stars. It is exceptionally tender beef with great depth of flavor. When dry aged you will experience a sophisticated concentration of beefy and succulent flavors with undertones of summer meadows and a rich buttery taste. The more mature the animal at harvest the more concentrated the flavors while the tenderness the breed is known for remains the star.
It is the real deal and it is our pleasure to offer these genetics to the cattleman that’s looking for the best tasting steak in the world. The opportunity to get in on a new breed of cattle to North America does not happen in anyone’s lifetimes and this opportunity allows you to start off on the ground floor and become a foundation seed stock producer.
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