Spanish Galician cattle are raised within Spain’s dehesa, a long-established agrosilvopastoral landscape in which woodland, grazing, and agricultural activity are managed as an integrated system. Historically, the term referred to protected grazing lands reserved for working cattle used in the cultivation of surrounding farmland.

The dehesa is mostly flat, with gradual rises and dips across the landscape. Its Mediterranean climate brings hot, dry summers and cooler, wetter winters. Over centuries, the land has been carefully managed, allowing native holm and cork oaks to grow above seasonal grasses, herbs, shrubs, wild forage, and acorns.

The beef is matured in dedicated dry-aging chambers, where temperature, humidity, and airflow are carefully controlled over an extended period. Primal cuts are held for approximately 28 to 55 days at temperatures between 0°C and 4°C, with relative humidity maintained around 75% to 80%.

During this time, moisture gradually evaporates from the meat, natural enzymes break down muscle proteins, and the flavour becomes more concentrated. The process requires significant expertise and carries considerable cost due to moisture loss, trimming, and the need to begin with high-quality beef. The result is a more tender cut with a deeper, more complex flavour profile that is distinct to properly dry-aged beef.