When diners arrive at Rias Baixas, they are surprised by a delicious aperitif on the landscaped terrace, and a starter awaits them when they arrive at the table. However, it is the matured meat that is the most successful and the one that is gracefully displayed behind the glass of the counters.

The matured beef or Galician blonde meats are the strong point of Rias Baixas and stand out for their high quality.

A careful process that results in the best meat

Rias Baixas offers meats whose longest maturation process lasts at least sixty days. After five days in the cold room in vertical rails, part of the humidity is eliminated and it is then transferred to cold rooms of 1º with forced air ventilation and a relative humidity of 70%. This is how the entire ripening process is optimized.

The result is an exceptionally tender meat, with highly enhanced flavors and aged nuances, which are obtained thanks to the sum of the different phases of the process.