Jacinto KOBEGALL Spanish Beef Steaks | Dry-Aged 140 Days
67,00 €–122,00 €Price range: 67,00 € through 122,00 €
Boneless Ribeye and Sirloin from the KOBEGALL line by Jacinto are exceptional cuts sourced from mature cows of the Rubia Gallega breed and other native Spanish cattle. Dry-aged for 120 days, this beef delivers extraordinary depth of flavour, outstanding marbling and a velvety, refined texture. It is ultra-premium beef created for chefs, connoisseurs and true lovers of artisanal meat.
Description
Jacinto KOBEGALL is an exclusive selection of beef from Rubia Gallega cows raised in northern Spain. These animals live for up to 15 to 20 years and are traditionally reared on natural pastures, with a diet based on grass, grains and beetroot.
After slaughter, the beef is transferred to Jacinto’s ageing chambers, where it undergoes a meticulous 120-day dry-ageing process. This extended maturation develops exceptional umami depth, revealing notes of nuts, aged cheese and richly matured fat.
Product character and the Jacinto brand:
KOBEGALL is an original, exclusive beef line created by the Jacinto brand. Jacinto is a legendary Galician family with five generations of experience in selecting, ageing and artisan processing of premium beef. The name KOBEGALL symbolically unites two worlds:
“KOBE”, referencing the Japanese heritage and pursuit of perfection associated with Wagyu beef, renowned for its marbling and texture
“GALL”, drawn from Galicia in north-western Spain, the region where Jacinto’s cattle, philosophy and craft originate
The KOBEGALL philosophy:
KOBEGALL is not just beef. It is a statement of quality, maturity and respect for the animal. Everything begins with exceptional provenance:
Rubia Gallega breed, a native Galician cattle breed considered among the finest culinary breeds in Europe
Longevity, with cattle living 10, 15 or even 20 years, in direct contrast to industrial farming
Natural diet based on grass, maize and beetroot, with no stimulants, growth accelerators or antibiotics
Nature-led farming on mountain pastures in northern Spain
Selective ageing, where only chosen animals are accepted into Jacinto’s chambers for 120 days of dry ageing
What sets KOBEGALL apart from standard dry-aged beef?
A unique flavour profile, driven by naturally developed fat with high mineral content and deep umami
Distinct notes of caramelised fat, nuts, aged cheese, leather and smoke
An intense yet balanced aroma that is deep and long-lasting without being overpowering
Marbling at BMS 7 to 9, exceptionally rare among indigenous European breeds
A structure that combines ideal tenderness with delicacy, achieved through maturity and extended ageing
Why is KOBEGALL an exclusive brand?
Production is strictly limited, with only selected animals entering the programme.
Only batches that pass manual quality assessment are released, evaluating fat, texture, aroma and colour.
KOBEGALL is supplied exclusively to selected distributors and fine dining restaurants.
Every cut tells a story of time, patience and tradition!
