19th November 2021 | Pilar Mitchell

Its meat is twice the size of an Angus, and marbled like Wagyu, with an earthy, nutty flavour. You’ll find it in one restaurant in the country, and even then only very occasionally.

The first time Hunter St Hospitality culinary director and Rockpool Bar & Grill executive chef Corey Costelloe saw a Rubia Gallega carcass he was shocked at the size. "It was very striking – almost double the size of any other animal we have – like something from The Flintstones," he says.

26th October 2021 | Alison Turner

The name David Blackmore is synonymous with premium Wagyu beef. The pioneering Victorian breeder has won countless accolades and an unrivalled reputation for his full-blood Wagyu. And if you’ve ever tasted Blackmore Wagyu, you’ll understand why. Now, as Blackmore approaches his 71st birthday, he’s handing over the reins of the Wagyu business to his son Ben. But rather than rest idle, Blackmore has undertaken a whole new enterprise with an entirely new breed. Dubbed his “retirement project”, Blackmore is bringing the Spanish heritage breed Rubia Gallega to some of our finest restaurants.