Grand reopening, now taking pre-orders: 20% off everything until Wednesday 4 November, 17:00
Order now and secure your cuts. The first orders ship on Wednesday 4 November with SEUR Frío (refrigerated courier) and arrive the next day (Balearic Islands: two days).
On orders over €129: free delivery and a free tray of 4 criollo sausages.
Online butcher in Spain · chilled delivery every Thursday
The cuts you know, from a Spanish butcher, delivered chilled to your door
Carnes Camponatura is an online butcher in Seville. We deliver premium Spanish beef, ibérico pork and lamb across mainland Spain, Portugal and the Balearic Islands, vacuum-packed and in a refrigerated van. And we speak your cuts: ribeye, sirloin, fillet, skirt, short ribs and picanha, each with the Spanish name you will see on the label.
Shop steaks Beef cuts in Spanish: the guide
- Order by Wednesday 17:00, delivered Thursday before 13:00
- Refrigerated courier, 2–8 °C
- Free delivery over €129
- Online shop since 2019
Steaks
Our beef is mostly retinto, the native red cattle of south-west Spain, raised outdoors on the oak pastureland of Cádiz (more about retinto beef). You can buy it young and mild (añojo, yearling beef) or from a mature cow, which is the dark, deep-flavoured meat behind the Spanish chuletón.
2 retinto cow entrecôte steaks, 650 g
2 Entrecot Vaca Retinta 650 gr (Más vendido)30,90€ VAT incl.Add to basketChuletón (bone-in rib steak), retinto cow, approx. 1 kg
Chuletón Vaca Retinta - MAS VENDIDO57,90€ VAT incl.Add to basketTomahawk steak, retinto cow, approx. 1 kg
Tomahawk Vaca Retinta (1 Kg aprox.)46,90€ VAT incl.Add to basketT-bone steak, retinto cow
T-Bone Vaca Retinta Price range: 48,40€ through 50,60€ VAT incl.Product page in SpanishChoose weightWhole picanha (rump cap), 100% retinto, 1.5–2 kg
Picanha 100% Retinto, pieza completa 1,5 a 2 kg59,90€ VAT incl.Add to basketWhole fillet (tenderloin), retinto yearling beef
Solomillo de añojo retinto Price range: 47,90€ through 50,50€ VAT incl.Product page in SpanishChoose weight
For the barbecue
The cuts that Argentine and Spanish grills are built around, and that are hard to find under their English names: skirt is entraña, flank is vacío, and short ribs cut across the bone are tira de asado.
Skirt steak (entraña), retinto yearling beef, 1.5 kg
Entraña Añojo Retinto 1,5 KG29,90€ VAT incl.Add to basketSecreto ibérico de bellota, 800 g
SECRETO DE CERDO IBÉRICO DE BELLOTA 800 gr34,90€ VAT incl.Add to basketGourmet BBQ box: the grill master’s selection (approx. 5.5 kg)
Kit Barbacoa Gourmet · Selección del Maestro Parrillero149,00€ VAT incl.Ingredients and allergens on the product pageView productCriollo asado box (approx. 5.6 kg)
Kit Parrillada Criolla del Maestro95,00€ VAT incl.Ingredients and allergens on the product pageView product
Roasts, stews and lamb
Topside is tapa, silverside is contra, ox cheek is carrillada. Our roasting joints are whole pieces, so you portion them at home and freeze what you do not need this week.
Eye of round (redondo), whole retinto joint, approx. 2.5 kg
Redondo o Peceto de Vacuno Retinto, pieza completa 2,5 kg aprox.58,50€ VAT incl.Add to basketDiced stewing beef, retinto yearling, 1 kg
Carne Tacos Añojo Retinto, 1 Kg22,66€ VAT incl.Add to basket
How it works
- Order by Wednesday at 17:00We cut and pack once a week, for that week’s orders. Anything ordered later goes out the following Wednesday.
- It travels coldVacuum-packed and shipped on Wednesday with SEUR Frío, a refrigerated courier that keeps the parcel between 2 and 8 °C.
- It arrives on Thursday before 13:00Anywhere on the Spanish mainland. Portugal ships the same day and may take a little longer. The Balearic Islands take 48 hours (delivered Friday, €30). We do not deliver to the Canary Islands, Ceuta or Melilla at the moment.
- If anything is wrong, you chooseSend us a WhatsApp with photos within 24 hours and we replace it on the next dispatch or refund it. Your choice.
Living on the coast? See meat delivery on the Costa del Sol and on the Costa Blanca.
Delivery costs €9.90 and is free on orders over €129. The basket and the checkout are in Spanish; our step-by-step ordering guide walks you through them, and you can write to us in English on WhatsApp.
Why the names are different
Spanish butchers break the carcass along the muscles, the way the French do, so some British and American cuts have an exact twin here and others do not. The classic trap is sirloin: in Britain it is lomo bajo, in the United States the same word means cadera, which a British butcher would call rump. Our guide to beef cuts in Spanish has the full table, the traps, and twelve phrases to use at any counter in Spain.
Questions people ask before the first order
Do you deliver to my part of Spain?
Yes if you live on the mainland: Costa del Sol, Costa Blanca, Murcia, Madrid, Barcelona, Valencia, the north, everywhere a courier van can reach by road, delivered on Thursday. We also deliver to mainland Portugal, and to Mallorca, Menorca, Ibiza and Formentera in 48 hours (delivered on Friday, €30). We do not deliver to the Canary Islands, Ceuta or Melilla at the moment.
Is the meat fresh or frozen?
Most of it is fresh, vacuum-packed and chilled. A few items, mainly milk-fed lamb and the ibérico grill selection for two, are frozen, and their product cards say so. Everything can be frozen on arrival.
What if I am not at home on Thursday morning?
Give a delivery address where someone will be in on Thursday morning (Friday in the Balearic Islands): a workplace, a neighbour or a friend. If a delivery fails because nobody is in, the courier tries again on Friday, but the cold chain can no longer be guaranteed.
Can I pay with a foreign card?
Yes. Payment is by card through Stripe with your bank’s usual verification step. We never see or store your card number.
Is the website in English all the way through?
No. These guide pages are in English, but the product pages, the basket, the checkout, the confirmation e-mails and the terms of sale are in Spanish, and the contract is concluded in Spanish. The ordering guide translates every step.
Why does the site say pre-order?
The shop reopens on Thursday 5 November 2026. Until 4 November you can pre-order with 20% off, applied in the basket, and those orders arrive on 5 November. After that the normal weekly rhythm applies: order by Wednesday, receive on Thursday.