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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.

Dry-aged · Carne madurada · Steaks and whole loins · Cow and ox

Dry-Aged Beef in Spain: Aged Steaks and Whole Loins

Dry-aged beef in Spain is carne madurada; the label says madurado or madurado en seco, often with the number of days. We sell it in two formats: five dry-aged steaks from Galicia and northern Portugal, ready to cook (three bone-in chuletones of 1 kg and two entrecôtes of 350 g), and two whole mature cow loins aged 30+ days, retinto without the fillet and Angus, sold by weight.

See the dry-aged beef Old cow beef explained

  • Called dry-aged only where the Spanish product name says madurado
  • Steaks from Galicia and northern Portugal; loins from retinto or Angus cow
  • Vacuum-packed; first chilled delivery on Thursday 5 November, before 13:00 on the Spanish mainland

Raw dry-aged retinto cow loin with a dark crust, yellow fat and a red marbled eye, on white

Buy dry-aged beef: steaks or whole loins

Dry-aged steaks, ready to cook

Cut and vacuum-packed, one steak per pack: three bone-in chuletones of 1 kg (cow, Galician and Portuguese breeds, and ox, buey) and two boneless entrecôtes of 350 g, from the lomo alto and the lomo bajo.

Whole aged loins, sold by weight

The first is retinto, the native red breed of south-west Spain, from the province of Cádiz; this loin is sold without the fillet (US: tenderloin). The second is Angus cow. Both are sold by weight, so choose the size on the product page. 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.

Retinto mature cow, ready cut

The same retinto cow, cut into steaks: the chuletón of approx. 1 kg, aged 30 to 45 days, at €63.90; two entrecôte steaks, 650 g, also aged 30 to 45 days, at €34.90; and the T-bone, sold by weight, whose name gives no ageing. If you have never eaten mature cow, the chuletón is the usual place to start.


What dry ageing does to beef

Dry ageing means keeping a large piece of beef uncovered in cold, moving air for weeks. Two things happen. The meat’s own enzymes slowly break down the muscle fibres, so it becomes more tender. And moisture leaves the meat, which concentrates the flavour: deeper, nuttier, with a savoury edge that some people compare to cheese. The outside dries into a dark crust, which is trimmed away before the meat is cut. Lost water and trimmed crust are the reason aged beef costs more per kilo than the same cut fresh.

Loins are the usual choice because they are large, protected by bone and fat, and made for the grill. Small cuts cannot be dry-aged in this way; they would simply dry out. The entrecôtes above are cut after the loin is aged.

Mature cow plus ageing: the Spanish grill-house combination

Britain and America mostly age young beef. The classic Spanish grill house starts with an older animal: vaca, a female over 48 months, whose meat is already darker, with yellow fat and a deep flavour. Ageing is then laid on top. The result is the Spanish steak at its most intense, and it is not for everyone on the first try. The animal itself is described on our old cow beef page.

Option What it is Who it suits
Cow chuletón, aged 30 to 45 days Bone-in, 1 kg, mature cow; the ageing depends on the piece The grill-house steak without a whole loin
Chuletón, Galician and Portuguese breeds, aged 30 to 45 days Bone-in, 1 kg, adult cattle Anyone who likes to compare breeds
Ox chuletón (buey), aged 60 days Bone-in, 1 kg, castrated male over 48 months A special occasion
Lomo alto entrecôte, aged 30 days Boneless ribeye, 350 g, mature cow, more marbling One steak for the pan
Lomo bajo entrecôte, aged 30 to 45 days Boneless sirloin (US: striploin), 350 g, adult cattle, leaner A leaner steak, medium-rare or less
Retinto cow loin, aged 30+ days, without fillet Mature retinto cow, by weight; with no fillet, it gives rib and sirloin steaks, not T-bones The full Spanish version: native breed, mature animal, ageing
Angus cow loin, aged 30+ days Mature Angus cow, by weight Anyone who knows Black Angus and wants it aged
Retinto cow chuletón or entrecôte, aged 30 to 45 days Mature cow, ready cut: approx. 1 kg on the bone, or two steaks of 650 g in all A first taste of old cow

A word we use sparingly

Any beef kept in a vacuum bag goes on tenderising a little with time, which is sometimes called wet ageing. It is not the same thing: without air there is no moisture loss, no crust and no concentrated flavour. We say dry-aged only where the Spanish name says madurado, and only for the steaks and loins in the first two groups above. The retinto chuletones of 1 kg also give their ageing in the name, 15 days for the yearling and 30 to 45 for the cow and for the cebón, a castrated male of about 4 years; the name does not say how they are aged, so we call them aged, not dry-aged. The T-bone gives no ageing and is not described that way.

How to cook dry-aged steak

  • If your piece arrives whole, cut steaks at least two fingers thick. Thin steaks waste what the ageing has done.
  • Take the meat out of its pack an hour ahead and pat it dry.
  • Aged beef has less moisture on the surface and browns faster than fresh. Use a very hot barbecue (US: grill) or heavy pan, and watch the crust.
  • Cook it rare, 50–52 °C (122–126 °F) at the core, or medium-rare, 54–57 °C (129–135 °F). Beyond medium, 60–63 °C (140–145 °F), the point of the ageing is lost.
  • Rest it five to ten minutes on a warm board.
  • Coarse salt, sliced across the grain, and no sauce.

Grilled retinto T-bone steak carved into slices on a wooden board, rare inside, with tongs alongside

Dry-aged beef questions

What does madurado mean?

Matured, or aged. On a Spanish label, carne madurada is aged beef, madurado en seco is dry-aged, and “+30 días” means more than 30 days.

How long is your beef aged?

As long as the product name says: 30+ days for the retinto and Angus loins, 30 days for the lomo alto entrecôte, 30 to 45 days for the cow chuletón (depending on the piece), the chuletón of Galician and Portuguese breeds and the lomo bajo entrecôte, and 60 days for the ox chuletón.

Is all your beef dry-aged?

No. We call a product dry-aged only when its Spanish name says madurado, as with the five steaks and the two whole loins above. Other products give their ageing days too, and we quote them as aged: 30 to 45 days for the two retinto cow tomahawks (madurado de 30 a 45 días), the retinto cow chuletón and entrecôtes, the retinto cebón chuletón, and the Irish Angus chuletón and Angus entrecôtes; 15 days for the retinto yearling chuletón. Fillet is not matured: we cut it fresh after a short rest of a few days. The T-bone gets a short rest in the cold room, as a whole piece on the bone, with no long maturation.

Does the retinto aged loin include the fillet?

No. It is sold without the fillet; we sell whole fillets separately.

Can I freeze aged beef?

Yes, you can. It arrives vacuum-packed and chilled; it keeps in the fridge until the use-by date on the label, or you can freeze it on arrival.