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Guides · barbecue, technique and the Spanish counter
Meat guides for cooks who live in Spain
How to light the fire, when to salt, what temperature is medium-rare, how to read a Spanish meat label, and how to choose between two cuts that look the same. Written by a butcher, with the Spanish words you will hear at the counter and temperatures in Celsius and Fahrenheit.
At the barbecue
- How to light a charcoal barbecueLight a charcoal barbecue with a chimney starter: 15 minutes, no firelighters. How to tell when the coals are ready, the hand test and the two-zone fire.
- How to grill a chuletónGrill a chuletón or côte de boeuf over charcoal: salt an hour ahead, fat edge first, 3 minutes a side, finish on the gentle zone to 52 °C, rest 8–10.
- How to grill skirt steak (entraña)Skirt steak is entraña in Spain. Hot fire, 4–5 minutes membrane side, 3–4 the other, off at 52 °C, rest 5, slice across the grain. Never past medium-rare.
- Asado a la cruzAsado a la cruz, Argentinian cross grilling: fire beside the meat, bone side first, brine every 30 minutes. Beef ribs 4–5 hours, half a lamb 3–4.
- Authentic chimichurri recipeAuthentic Argentinian chimichurri: parsley, garlic, oregano, chilli, red wine vinegar, olive oil. Hot water first, oil last, rest 24 hours. No coriander.
How to cook a tomahawk steakReverse sear a tomahawk at 110–120 °C (230–250 °F), then sear hard. Core temperatures in °C, barbecue method, resting and what to ask for in Spain.
How to cook picanhaPicanha (picaña): brown the fat, roast fat side up at 180 °C (355 °F), take it off at 52 °C (126 °F). Cut steaks with the grain, slice across to serve.
Technique
- Steak doneness and al puntoRare, medium-rare and medium in °C and °F, with the Spanish words: poco hecho, al punto, hecho. What al punto means and how to order steak in Spain.
- When to salt steakSalt steak as it goes on the heat, or 40 minutes to 12 hours ahead if it is over 3 cm. Never in between. Which salt to buy in Spain (sal gruesa).
- Resting meat: how long and whyRest a thin steak 3–4 minutes, skirt 5, a chuletón 8–10, a whole loin 15–20. Why resting works, how to keep meat warm, and the 3–5 °C carryover.
- How to cook ox cheekOx cheek (carrillada): 2.5–3 hours in a covered pot or 45–50 minutes under pressure, 250–300 g raw per person. First chilled delivery on Thursday 5 November.
- Cutting a whole loin into steaksBuying a lomo entero: chuletones of 4–5 cm on the bone, entrecots of 2.5–3 cm boneless, yield and freezing. Whole loins, first chilled delivery on Thursday 5 November.
- How to defrost meatHow long meat takes to defrost in the fridge, cold water or the microwave, by weight. How to thaw vacuum-packed cuts and whether you can refreeze meat.
Brisket in Spain (pecho)Brisket in Spanish is pecho (or aleta). Order it whole and cook it low and slow in an oven or smoker. First chilled delivery in mainland Spain on Thursday 5 November.- Sunday roast beef in SpainTopside is tapa, silverside is contra, rib of beef is lomo alto con hueso. Roasting times per kg in °C, resting, and first chilled delivery on Thursday 5 November.
- Oxtail (rabo de toro)Oxtail in Spanish is rabo de toro. The Córdoba stew step by step, with times for pot, pressure cooker and oven. First chilled delivery on Thursday 5 November.
Beef shin (morcillo): how to braiseBeef shin is morcillo or jarrete in Spain. UK shin vs US shank, what to ask for, a 3–4 hour braise, and a whole shin, with the first chilled delivery on Thursday 5 November.
Choosing and understanding
- Lomo alto vs lomo bajoLomo alto is ribeye, lomo bajo is UK sirloin (US striploin), and entrecot can be either. How to choose; first chilled delivery in Spain on Thursday 5 November.
- Chuletón vs entrecotChuletón is loin on the rib bone, 4–5 cm, for the barbecue; entrecot is the same muscle boneless, 2–3 cm, for the pan. First chilled delivery on Thursday 5 November.
- Fillet vs ribeyeFillet (solomillo) is the most tender steak; ribeye (entrecot de lomo alto) has more flavour. How to cook each. First chilled delivery in Spain on Thursday 5 November.
- What is churrasco?Churrasco in Spain is thin cross-cut short ribs, often pork. In Argentina a steak, in Brazil a method. Beef churrasco, first chilled delivery on Thursday 5 November.
- How much steak per personChuletón on the bone 400–500 g a head, entrecot 250–350 g, solomillo 200–250 g. Portions for 2, 4 and 8. Pre-order now, delivered Thursday 5 November.
- Reading a Spanish meat labelFecha de caducidad vs consumo preferente, nacido/criado/sacrificado en, añojo, vaca, buey: a Spanish beef label line by line. First delivery on Thursday 5 November.
- What is secreto ibéricoSecreto ibérico: the thin, marbled pork cut hidden between shoulder and belly fat. What to ask for in Spain, how to cook it, first frozen delivery on Thursday 5 November.
- Presa vs pluma vs secretoPresa ibérica is the thick shoulder-end cut, pluma a thin loin triangle, secreto a marbled sheet. How to cook each; pre-order now, delivered frozen on 5 November.
- Beef cuts for the ovenRoasting joint: ask for redondo, tapa or babilla en una pieza. Pot roast: aguja, morcillo or pecho. Oven temperatures, times, first chilled delivery on 5 November.
Argentine beef cutsBife de chorizo is striploin (lomo bajo), ojo de bife is ribeye (lomo alto), vacío is flank, peceto is redondo. UK, US, German names; first delivery on Thursday 5 November.- Chuletón price per kiloMedian chuletón price in 19 Spanish online shops on 25 Sep 2026: yearling €31.45/kg, cow €58, ox €99. Full table, method and carcass prices.
The cuts these guides talk about
Each guide ends with the pieces it was written for. These are the ones that come up most.
Chuletón (bone-in rib steak), retinto cow, aged 30 to 45 days, approx. 1 kg
Chuletón de vaca retinta madurado de 30 a 45 días, 1 kg aprox.63,90€ VAT incl. (€63.90/kg)Add to basket2 retinto cow entrecôte steaks, aged 30 to 45 days, 650 g
2 entrecots de vaca retinta madurados de 30 a 45 días, 650 g34,90€ VAT incl. (€53.69/kg)Add to basketWhole fillet (tenderloin), retinto yearling beef
Solomillo de añojo retinto Price range: 47,90€ through 50,50€ VAT incl.Choose weightSkirt steak (entraña), retinto yearling beef, 1.5 kg
Entraña Añojo Retinto 1,5 KG44,90€ VAT incl. (€29.93/kg)Add to basketOx cheek (carrillada), retinto yearling beef, frozen
Carrillada de añojo31,90€ VAT incl.Add to basketWhole picanha (rump cap), 100% retinto, 1.5–2 kg
Picanha 100% Retinto, pieza completa 1,5 a 2 kg59,90€ VAT incl. (€29.95/kg)Add to basketGourmet BBQ box: the grill master’s selection (approx. 5.5 kg)
Kit Barbacoa Gourmet · Selección del Maestro Parrillero199,90€ VAT incl.Contains processed meat: ask us for the allergen listView product
