PRE-ORDER −20% until Wednesday 2 December, 17:00 · first orders ship Wednesday 2 December · 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 2 December, 17:00

Order now and secure your cuts. The first orders ship on Wednesday 2 December 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.

Chuletón · Txuleton · Old cow beef · Ox

What Is a Chuletón? Spain’s Shared Rib Steak, Old Cow Beef and Real Ox

You have probably seen it on a grill-house menu and wondered what exactly you would be ordering. A chuletón (txuleton in Basque spelling) is a thick bone-in rib steak, usually 1 kg or more, cut from a mature animal and put in the middle of the table to share. The best-known version comes from vaca vieja, old cow beef from a female over 48 months. We sell chuletón from retinto cow, yearling and cebón (a castrated male of about 4 years), real ox from Galicia and northern Portugal, and Irish Angus.

See the chuletones All beef cuts in Spanish

  • Retinto cattle from the province of Cádiz, raised outdoors
  • Yearling, mature cow, cebón or ox
  • Vacuum-packed; first chilled delivery on Thursday 3 December, before 13:00 on the Spanish mainland

Raw ox (buey) bone-in rib steak with deep marbling and a thick rim of yellow fat, parsley alongside

Chuletón to order online, chosen by the age of the animal

Each steak weighs about 1 kg and is vacuum-packed. The retinto mature cow chuletón is our best seller; the yearling is the milder choice, the retinto cebón comes from a castrated male of about 4 years, the ox from Galicia and northern Portugal is the rare one, and the Irish Angus is for anyone who prefers a breed they know from home. Pre-orders placed by Wednesday 2 December 2026 at 17:00 get 20% off in the basket; the first parcels ship that day and arrive on Thursday 3 December.

One box, three steaks on the bone

The chuletón box holds a retinto cow chuletón, a retinto yearling chuletón and a buffalo bone-in loin, 1 kg each, with 600 g of criollo sausages: approx. 3.6 kg, for 6–8 people. More boxes are on the barbecue boxes page.


Three questions in one word: the cut, the cow and the ox

The cut: a rib steak on the bone

The chuletón comes from the lomo alto, the rib end of the loin: rib of beef or fore rib in Britain (US: prime rib). Cut that joint into single steaks with the bone in, each 1 kg or more, and you have chuletones. Take the bone away and the same meat is sold as entrecot. Leave the long rib bone on and it becomes a tomahawk. A chuletón cut from the lomo bajo with the fillet (US: tenderloin) attached is what everyone else calls a T-bone. Txuleton is the Basque spelling of the same steak.

Old cow beef: why Spain eats the mature animal

Britain and America eat young cattle. Spain’s most famous steak comes from vaca, a female over 48 months, often sold as vaca vieja. The meat is darker, the fat is yellow and the flavour is deep. Spanish law (Royal Decree 1698/2003) names beef by age and sex: ternera blanca up to 8 months, ternera from 8 to 12, añojo from 12 to 24, novillo or novilla from 24 to 48, cebón for a castrated male under 48 months, then buey, vaca and toro for animals over 48. Most Spanish shops loosely call añojo “ternera”, so everyday Spanish beef is yearling: mild, tender and pale red. Old cow is the other end of the scale.

Buey: what counts as ox

Buey has a legal definition: a castrated male over 48 months. A castrated male younger than that is a cebón, and a female of the same age is a vaca. Real ox is rare and expensive; ours is a 1 kg chuletón from Galicia and northern Portugal, dry-aged 60 days, and the Andalusian berrenda. Our retinto cebón, a castrated male of about 4 years, is not sold as ox. Retinto is the native red breed of south-west Spain, raised outdoors on the dehesa (open oak pastureland).

Name Legal age Meat and fat Flavour Our chuletón, listed price
Añojo, yearling beef 12–24 months Pale red meat Mild and tender Retinto yearling, approx. 1 kg, €36.90
Vaca, mature cow Female over 48 months Darker meat, yellow fat Deep Retinto mature cow, approx. 1 kg, €63.90
Cebón Castrated male under 48 months; ours, about 4 years Deep red meat, yellowish fat Deep Retinto cebón, 1 kg, €99.90
Buey, ox Castrated male over 48 months A mature animal, like the cow Mature beef; the rare one Ox from Galicia and northern Portugal, dry-aged 60 days, 1 kg, €119.90

How to cook a 1 kg chuletón

  • Take the steak out of the fridge an hour ahead.
  • Get the barbecue (US: grill) or a heavy pan very hot, and salt the steak with coarse salt as it goes on.
  • Sear both sides until dark, then stand it on the fat edge for a minute or two.
  • Serve it rare, 50–52 °C (122–126 °F) at the core, or medium-rare, 54–57 °C (129–135 °F). Use a thermometer.
  • Rest it for five to ten minutes on a warm board.
  • Cut the meat off the bone in one piece, slice it across, and put board and bone in the middle of the table.

Raw retinto bone-in rib steak with fine marbling on butcher's paper on a marble worktop

Chuletón questions

Is a chuletón the same as a ribeye?

It is the same meat with the bone left in, cut much thicker. For a boneless ribeye steak for one, ask for entrecot from the lomo alto.

What does vaca vieja mean?

Literally “old cow”: in legal terms, a female over 48 months. The meat is darker than yearling beef and the flavour deeper.

The fat on my steak is yellow. Is that normal?

Yes, nothing to worry about. Yellow fat is what mature cow looks like.

Is buey really ox?

By law, yes: buey is a castrated male over 48 months. A younger castrated male is a cebón, and a mature female is a vaca.

Does the chuletón arrive fresh or frozen?

It arrives chilled and vacuum-packed. It keeps in the fridge until the use-by date on the label, or you can freeze it on arrival. The details are on the delivery page.