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.

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 and an Irish Angus chuletón of approx. 1 kg, both aged 30 to 45 days, a whole fillet (US: tenderloin) of 2 kg, and Angus cow loins sold by weight, one of them aged 30+ days. All of it is Irish Angus, raised in Ireland. In Spanish butcher language you are asking for entrecot, chuletón, lomo and solomillo.

See the Angus cuts All beef cuts in Spanish

  • Irish Angus: a breed you already know, sold in Spanish cuts
  • From two steaks to a 2 kg whole fillet
  • Vacuum-packed, delivered chilled, first delivery on Thursday 5 November before 13:00 on the Spanish mainland

Raw Angus bone-in rib steak with heavy marbling and a yellow fat rim on a white background

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. Pre-orders placed by Wednesday 4 November 2026 at 17:00 get 20% off in the basket; the first parcels ship that day and arrive on Thursday 5 November.

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.


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 the products we call dry-aged, because its Spanish name says madurado; the full list is 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).

Chargrilled Angus entrecôte cut in half to show a juicy pink centre, on a red chopping board

Black Angus questions

Where does your Angus come from?

From Ireland. All the Angus on this page is Irish Angus, raised in Ireland: the entrecôtes, the chuletón, the whole fillet and both cow loins.

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.