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Black Angus · Entrecôte · Chuletón · Whole fillet
Black Angus Beef in Spain: Steaks, Loins and Whole Fillet Delivered Chilled
If you have been looking for a breed name you recognise on a Spanish label, here it is. You can buy Black Angus beef online in Spain from our butcher’s in Seville: a pack of two entrecôte steaks, an Irish Angus chuletón of approx. 1 kg, a whole fillet (US: tenderloin) of 2 kg, and Angus cow loins sold by weight, one of them aged 30+ days. In Spanish butcher language you are asking for entrecot, chuletón, lomo and solomillo.
See the Angus cuts All beef cuts in Spanish
- A breed you already know, sold in Spanish cuts
- From two steaks to a 2 kg whole fillet
- Vacuum-packed, delivered chilled on Thursday before 13:00 on the Spanish mainland
Angus steaks and a whole fillet
The pack of two Black Angus entrecôte steaks weighs 675 g and is listed at €36.90. The Irish Angus chuletón is a thick bone-in rib steak of approx. 1 kg for sharing, listed at €57.90. The whole fillet comes from Angus cow and weighs 2 kg. The shop reopens on Thursday 5 November 2026; until 4 November, pre-orders carry 20% off in the basket.
Whole fillet (tenderloin), Angus cow, 2 kg
Solomillo de vaca Angus, 2 Kg115,90€ VAT incl.Add to basket
Whole Angus loins, and the Spanish steak to compare them with
Two loins from Angus cow, both sold by weight with the options on the product page: one as it is, one aged 30+ days. The third card is our best seller, the chuletón from retinto mature cow, to taste the native breed next to the familiar one.
Angus cow loin, dry-aged 30+ days
Lomo de vaca Angus Madurado +30 días Price range: 55,90€ through 57,90€ VAT incl.Choose weightChuletón (bone-in rib steak), retinto cow, approx. 1 kg
Chuletón de vaca retinta, 1 kg aprox.63,90€ VAT incl.Add to basket
A familiar breed as a way into Spanish cuts
Many people who move to Spain know Angus from steakhouses at home and have never heard of the local breeds. That makes it a useful bridge. The animal is one you know; only the words on the label are new. Learn them on an Angus steak and they work at any Spanish counter.
| Spanish word | What it is in British (US) terms | Our Angus product | Pack |
|---|---|---|---|
| Entrecot | A boneless steak from the loin: ribeye or sirloin (US: striploin), depending on the end it is cut from | 2 entrecôte steaks, Black Angus | 675 g |
| Chuletón | Rib of beef on the bone, cut as one thick steak (US: bone-in ribeye) | Chuletón, Irish Angus | Approx. 1 kg |
| Lomo | The whole loin, which gives rib and sirloin steaks | Angus cow loin | By weight |
| Lomo madurado +30 días | The same loin, dry-aged 30+ days | Angus cow loin, aged 30+ days | By weight |
| Solomillo | Fillet (US: tenderloin) | Whole fillet, Angus cow | 2 kg |
One word needs care: an entrecot can come from the rib end of the loin, the lomo alto, or from the sirloin end, the lomo bajo, as our ribeye page explains.
What “Angus cow” means
Three of these products say Angus cow, not just Angus. In Spanish naming, cow (vaca) is a legal category: a female over 48 months. So the two loins and the whole fillet are mature cow. The aged loin is one of only two products we call dry-aged; both are described on the dry-aged beef page.
Angus next to retinto
Angus is the familiar one: the steakhouse breed, known at home as the milder, easy-going steak. Retinto is the local one: the native breed of south-west Spain, named after its deep red coat and raised outdoors on the dehesa (open oak pastureland); ours comes from the province of Cádiz. As mature cow it gives darker meat, yellow fat and a deep flavour, and it is the meat behind the famous Spanish chuletón.
For a first parcel: the Angus entrecôtes for the evening you want no surprises, and one retinto cow chuletón to find out what Spain does with beef. The Irish Angus chuletón sits between the two: the breed from home in the Spanish format.
Cooking the Angus cuts
- Entrecôte: a heavy pan, very hot, two to three minutes on each side, then rest. Medium-rare is 54–57 °C (129–135 °F) at the core.
- Chuletón: out of the fridge an hour ahead, seared dark on the barbecue (US: grill) or in a pan, rare at 50–52 °C (122–126 °F) or medium-rare. Rest it five to ten minutes.
- Whole fillet: 2 kg is more than one dinner. Cut the thick centre for a roast, slice steaks from the rest and freeze what you will not use.
- Fillet roast: sear it all over, then finish in a hot oven, 180–200 °C (355–390 °F), until the core reaches 54–57 °C (129–135 °F).
Black Angus questions
Where does your Angus come from?
The chuletón is Irish Angus: its name says so. For the other Angus products we state only what the product names say; ask us on WhatsApp if origin matters to you.
Is the Angus entrecôte a ribeye or a sirloin?
Entrecot is a boneless loin steak and can be either. If it matters, ask us on WhatsApp which end the current pack is cut from.
How do I use a 2 kg whole fillet?
Portion it on arrival and freeze what you will not use; it is vacuum-packed. There is more on the cut on our fillet steak page.
Should I choose Angus or retinto?
Angus if you want the breed you know; retinto mature cow if you want the Spanish grill-house steak.
Does it arrive fresh or frozen?
Chilled and vacuum-packed, just as it left us. The cuts keep in the fridge until the use-by date on the label.