CATTLE: Rubia Gallega

Country of origin: Galicia, north-west Spain

Australian Status: 

International Status: safe in its homeland. Rare elsewhere.
 

Distribution: Spain, where there are about 30,000, most in Lugo province. Belgium, Netherlands. USA from 2021. Upgrades in South America.

Came to Australia: 2017 (embryos). Five donor bulls and eighteen different cows were used.

Population in Australia: 2022: 26 cows. Thank you to David and Ben Blackmore for census returns. May be more genetics arriving this year. Straws available.

History: Studbook started in 1933. Local cattle of ancient origins, used for milk, beef and draught, were infused in the early twentieth century with Portugese Barrosa, Swiss Braunvieh, Simmental and Shorthorn. 

Photo of Rubia Galega in their home country from the Food4Media website.

Traits: Dual purpose - milk and beef; mostly used for beef. A double muscled breed - useful to be aware of problems often found in these breeds.

Despite their a big size they have good pelvic structure and calve easily, 95% having successful natural births. Having an ample milk supply, they raise very good calves that grow quickly, and are good mothers. High fertility rate of 92% .The University of Zaragoza has done in-depth genetic studies and evaluations of this breed.

The milk is used to make Tetilla cheese, so good it was made Denomination of Origin. This cheese has been made for atleast 20 centuries in Galicia and was praised by Pliny in the 1st century AD. The cheese are made in a distinctive shape, said to be like a woman's breast. Gourmets seek it out.

Good doers, thrive on rough grazing, able to browse as well as graze.

Massive animals - Average height of the bulls is around 145 cm at the withers, and weigh over 700 kilos. Cows and about 135 cm high at the wither and weigh about 500 kilos.

Coat colour is wheat, reddish wheat, whitish wheat. Skin is pink. 

Horns. Given the draught use of animals in the area in the past and some of their ancestry breeds, they have an evenly strong frame and muscular build. Due to local terrain are sure footed. 

Dry aging the beef is considered the best and it's much sought after in Europe. Eating older animals is also the way to better flavoured beef, as traditinal farming Europeans communities such as Galicia know. Curing for longer helps make it very tender.Steaks are huge. Meat is deep red, fat is noticiably buttercup yellow. Yellow fat indicates grass raised, not feedlot beef and is more noticable in dairy and dual purpose breeds. Sought by gourmets as it yields super flavour. Incredibly tender and buttery meat.

Organisation: None found in Australia. Some details from above from the website by the enterprising cattleman, David Blackmore: Blackmore's Rubia Gallega page

Additional notes: Also known as Rubia Galega, Galician and Galician Blonde. 

Page by Janet Lane.
August 2022