BBQ meat boxes delivered in Spain: contents, sizes and cost per head

What is in each box, and who it suits

A Spanish barbecue (barbacoa, or asado in the Argentine style) is built around a few large pieces carved at the table, with sausages to start. The boxes follow that logic.

Gourmet BBQ box: approx. 5.5 kg, for 8–12

• Ox chuletón (buey), the thick bone-in rib steak: see chuletón
• Secreto ibérico de bellota: see ibérico pork
• Retinto skirt (entraña): see skirt steak
• Buffalo striploin (sirloin in British terms)
• Criollo sausages and red BBQ chorizo

For a table that wants steak above all: four cuts from three animals, all cooked hot and fast.

Criollo asado box: approx. 5.6 kg, for 8–12

• Criollo sausages and red BBQ chorizo
• Retinto flank (vacío)
• Asado short ribs (tira de asado)
• Buffalo picanha
• Secreto ibérico de bellota

The Argentine-style afternoon: cuts that sit over gentle embers while people talk. The lowest-priced and heaviest of the three, a good fit for a large, mixed group.

Chuletón box: approx. 3.6 kg, for 6–8

• Retinto mature cow chuletón, 1 kg
• Retinto yearling chuletón, 1 kg
• Buffalo bone-in loin, 1 kg
• Criollo sausages, 600 g

A side-by-side tasting. The mature cow (over 48 months) is darker, with yellow fat and a deep flavour; the yearling (12–24 months) is milder and paler.

Cost per head

The lower figure is the price divided by the largest number of people, the higher figure by the smallest. By weight, all three come to between 450 g and 700 g of raw meat per person, bones included. For other numbers, use the calculator linked at the top of the page.

Which box gets free delivery

Delivery is free from €129. At listed prices only the Gourmet box clears that on its own. The Chuletón box is €14 short, and adding the ibérico grill selection for two covers the gap. The Criollo box is €34 short: both additions together cover it, or any single item of €34 or more. Otherwise delivery is €9.90 on the Spanish mainland.

Order on the grill

• Light the fire early and cook over embers, not flames.
• Sausages and chorizo first, over medium heat, turned often and cooked right through.
• Short ribs and flank: gentle heat, bone or fat side down first. Allow 40 minutes to an hour.
• Secreto and skirt: very hot, a few minutes a side, then slice across the grain.
• Picanha: fat cap down until it colours, then turn; slice it against the grain.
• Chuletón: coarse salt, a hard sear on both sides, then gentler heat to a core of 50–52 °C (122–126 °F) for rare or 54–57 °C (129–135 °F) for medium-rare. Rest it for 10 minutes, cut it off the bone and slice.