PRE-ORDER −20% until Wednesday 4 November, 17:00 · first orders ship Wednesday 4 November · over €129: free delivery to mainland Spain and a tray of 4 criollo sausages · See the BBQ boxes

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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 from €129: free delivery to mainland Spain and a free tray of 4 criollo sausages.

Online butcher in Spain · first chilled delivery on Thursday 5 November

The cuts you know, from a Spanish butcher, delivered chilled to your door

If you have just arrived in Spain and the butcher’s counter still feels like a foreign language, you are in the right place. Carnes Camponatura is an online butcher in Seville. We deliver 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.

Welcome. We know that buying meat in another country can be confusing: the names are different, the beef is labelled by the age of the animal and the label itself is in Spanish. So we translate the names and the labels for you in our guide to beef cuts in Spanish, and if you would rather just ask, write to us on WhatsApp and we answer in English.

Shop steaks Beef cuts in Spanish: the guide

  • First dispatch 4 November, delivered Thursday 5 before 13:00
  • Refrigerated courier, 2–8 °C
  • Free delivery over €129
  • Online shop since 2019

Free-range ibérico pigs grazing beneath holm oaks in the dehesa

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.

Shop by animal

Spanish beef is labelled by the age of the animal, and that tells you more about flavour than the name of the cut. Start here if you want to know what vaca, buey and añojo mean before you choose.

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.

Roasts, stews and lamb

Topside is tapa, silverside is contra, ox cheek is carrillada. Most of our roasting joints are whole pieces, so you portion them at home and freeze what you do not need this week; the exception is a tied eye of round joint of approx. 1.5 kg, one roast for six.

How it works

  1. Pre-order by Wednesday 4 November at 17:00We cut and pack once a week. Everything pre-ordered by then leaves in the first dispatch, on that same day.
  2. It travels coldVacuum-packed and shipped on Wednesday with SEUR Frío, a refrigerated courier that keeps the parcel between 2 and 8 °C.
  3. It arrives on Thursday 5 November 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.
  4. 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 or the islands? See meat delivery in Mallorca, in Ibiza and Menorca, on the Costa del Sol and on the Costa Blanca. The whole range is in all products.

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.

Parrillada over charcoal with beef steaks, criollo chorizos, red peppers, corn on the cob and salads

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. For technique, the guides cover lighting the barbecue, steak temperatures, when to salt and how to read a Spanish meat label.

Who is behind this shop

A butcher’s shop from Seville province, online since 2019, that looks for small producers with a real origin: retinto from the Cádiz dehesas, ibérico de bellota, even water buffalo from a farm in the Sierra de Guadarrama. Our rule is simple: cow is called cow, ox is called ox, and if a piece travels frozen the page says so before you pay. Read how we work.

Raw retinto skirt steak (entraña) with its white membrane on greaseproof paper over dark slate

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, with the first delivery on Thursday 5 November. 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. Frozen: every raw ibérico cut (secreto, presa, pluma and the rest, all vacuum-packed), all the lamb (legs, racks, cutlets, shanks and the milk-fed lechal) and the ox cheek, and their product pages say so. Anything that arrives chilled 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, of course. 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?

Not all the way, no, and we would rather tell you now than surprise you at the checkout. 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?

Because the first dispatch after our break leaves on Wednesday 4 November 2026. Orders placed by 17:00 that day get 20% off, applied in the basket, and arrive on Thursday 5 November. After that the normal weekly rhythm applies: order by Wednesday, receive on Thursday.