PREVENTA −20 % hasta el miércoles 4 de noviembre a las 17:00 · primeros envíos el miércoles 4 de noviembre, en casa el jueves 5 de noviembre · bandeja de 4 chorizos criollos y portes gratis desde 129 € · Ver los kits

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.

The whole counter · live prices · order by Wednesday 17:00

Buy meat online in Spain: every cut we deliver, with its Spanish name

If you would rather browse everything in one place before you decide, start here. This is the full list: steaks, whole fillets and loins, barbecue cuts, roasting joints, stewing beef, fresh ibérico pork, lamb and barbecue boxes. Each card shows the name you know, the name on the Spanish label and the current price. Order by Wednesday 17:00 and it arrives chilled on Thursday before 13:00 on the mainland, or on Friday in the Balearic Islands.

Start with the steaks Beef cuts in Spanish

  • Vacuum-packed, refrigerated courier at 2–8 °C
  • €9.90 on the mainland, free over €129
  • Replacement or refund if anything arrives wrong

Raw retinto cow bone-in rib steak (chuletón) with dark red meat and a rim of yellow fat

Steaks: entrecôte, ribeye, sirloin, T-bone, tomahawk

Ribeye and entrecôte explained


Chuletón: the bone-in rib steak for sharing

What is a chuletón?


Whole fillets (solomillo)

How to portion a whole fillet


Whole loins and dry-aged loins

Dry-aged beef


Other breeds and wagyu

Rubia Gallega, Holstein-Friesian and wagyu


Barbecue cuts: picanha, skirt, flank, short ribs

Skirt steak is entraña


Roasting joints, whole

Topside, silverside and eye of round


Stewing and braising

Ox cheek, oxtail, shin


Fresh ibérico pork

Secreto, presa, pluma: the glossary


Ibérico ham, charcuterie and cheese

Bellota, cebo de campo, paleta: the labels explained


Lamb

Lamb cuts in Spanish


BBQ boxes and sausages

Compare the three boxes


Raw Angus entrecôte with a rim of fat on a dark teal surface with parsley and coarse salt