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 over €129: free delivery 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 ox, plus Irish Angus.
See the chuletones All beef cuts in Spanish
- Retinto cattle from the province of Cádiz, raised outdoors
- Yearling, mature cow or ox
- Vacuum-packed, delivered chilled on Thursday before 13:00 on the Spanish mainland
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 ox the rare one, and the Irish Angus is for anyone who prefers a breed they know from home. The shop reopens on Thursday 5 November 2026; until 4 November, pre-orders carry 20% off in the basket.
Chuletón (bone-in rib steak), retinto cow, approx. 1 kg
Chuletón de vaca retinta, 1 kg aprox.63,90€ VAT incl.Add to basketChuletón (bone-in rib steak), retinto yearling beef, approx. 1 kg
Chuletón Añojo Retinto36,90€ VAT incl.Add to basketOx chuletón (buey), native retinto breed, 1 kg
Chuletón de Buey Retinto – Raza Autóctona 1 kg99,90€ VAT incl.Add to basket
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.
Chuletón box: retinto and buffalo (approx. 3.6 kg)
Kit Chuletones Retinto & Búfalo139,90€ VAT incl.Contains processed meat: ask us for the allergen listView product
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 retinto ox chuletón of 1 kg. 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 |
| Buey, ox | Castrated male over 48 months | A mature animal, like the cow | Mature beef; the rare one | Retinto ox, 1 kg, €99.90 |
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.
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.