PRE-ORDER −20% until Wednesday 4 November, 17:00 · first orders ship Wednesday 4 November · over €129: free delivery to mainland Spain and a tray of 4 criollo sausages · See the BBQ boxes

Message us 0,00€

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.

Entrecôte · Retinto mature cow · 2 steaks, 650 g

2 Retinto Cow Entrecôte Steaks, Aged 30 to 45 Days, 650 g

Two boneless loin steaks from a mature retinto cow, the dark, deep-flavoured beef behind the Spanish chuletón, aged 30 to 45 days. The label reads entrecot de vaca retinta. Two steaks of about 325 g, approx. 650 g in total: one each for two hungry people.

Red-brown retinto cow with curved horns standing among Mediterranean scrub
2 retinto cow entrecôte steaks, aged 30 to 45 days, 650 g

2 retinto cow entrecôte steaks, aged 30 to 45 days, 650 g

On the label: 2 entrecots de vaca retinta madurados de 30 a 45 días, 650 g

34,90€ VAT incl. (€53.69/kg)

In stock

Add to basket

What you get

Cut Entrecôte: boneless loin steak, from the rib end (lomo alto) or the sirloin end (lomo bajo)
On the Spanish label 2 entrecots de vaca retinta, 650 g
Animal Retinto mature cow (vaca, over 48 months), from the province of Cádiz
Ageing 30 to 45 days
Pack 2 steaks of about 325 g, approx. 650 g in total, vacuum-packed. Listed price €34.90
Fresh or frozen Chilled, vacuum-packed. Can be frozen on arrival.
Serves 2, one steak each; 3 if sliced and shared
Butcher's hands cutting raw entrecôte steaks from a loin of mature cow with a large knife

How to cook it

  • Mature cow carries a rim of yellow fat. Nick it in two or three places so the steak stays flat, and sear that edge first so the fat renders.
  • Heavy pan or barbecue (US: grill), as hot as it will go. Coarse salt and black pepper, nothing else.
  • Rare is 50–52 °C (122–126 °F) at the core, medium-rare 54–57 °C (129–135 °F).
  • Rest for five minutes. For sharing, slice across the grain.

Questions about the retinto entrecôte

How long are the entrecôtes aged?

30 to 45 days, the same as the retinto cow chuletón. Ageing tenderises the fibre and concentrates the flavour. Each steak weighs about 325 g, 650 g in the pack, and they arrive chilled and vacuum-packed.

Is this a ribeye or a sirloin steak?

In Spain, entrecot means a boneless steak from the loin, and either end qualifies. If it matters, ask us on WhatsApp before ordering which end the current batch comes from. Background: the ribeye page.

Why is the meat so dark and the fat yellow?

Because the cow is over 48 months old, and that is what mature cow looks like. Yearling beef is pale red and mild by comparison. More on the retinto beef page.

How long does it keep?

In the fridge until the use-by date on the label. If your plans change, freeze it on the day it arrives.

Is this the same beef as the chuletón?

Yes, the same animal: a mature retinto cow, over 48 months, from the province of Cádiz. A chuletón is a thick steak on the bone, meant for sharing; these are two boneless loin steaks, approx. 650 g in total, one each for two people.

How do I stop the steak curling in the pan?

Nick the rim of yellow fat in two or three places so the steak stays flat, and sear that edge first. Then a very hot heavy pan or barbecue, coarse salt and black pepper, to 50–52 °C (122–126 °F) for rare or 54–57 °C (129–135 °F) for medium-rare, al punto in Spain. Rest five minutes.

Goes well with

The same cow on the bone, a tomahawk, and two things to grill while the steaks rest.