PRE-ORDER −20% until Wednesday 2 December, 17:00 · first orders ship Wednesday 2 December · 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 2 December, 17:00

Order now and secure your cuts. The first orders ship on Wednesday 2 December 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 loin on the bone · Angus cow · 30+ days

Angus Cow Loin on the Bone, Dry-Aged 30+ Days

Bone-in loin from an Angus cow, aged for more than 30 days: the piece you cut thick rib steaks from, the Spanish chuletón. Priced per kilo; both options are on the bone, untrimmed or trimmed.

Angus cow loin, dry-aged 30+ days
Angus cow loin, dry-aged 30+ days

Angus cow loin, dry-aged 30+ days

On the label: Lomo de vaca Angus madurado más de 30 días

Price range: 55,90€ through 57,90€ VAT incl.

In stock

Choose the weight on the Spanish product page

What you get

Cut Loin (lomo) on the bone, dry-aged 30 days or more
On the Spanish label Lomo de vaca Angus Madurado +30 días
Animal Irish Angus cow, raised in Ireland (vaca: a female over 48 months)
Pack Sold by weight, priced per kilo. Options on the product page: bone-in, aged (CH madurado) or bone-in, aged and trimmed (CH faenado). You choose the weight on the Spanish product page
Fresh or frozen Chilled, vacuum-packed. Can be frozen on arrival.
Serves 400–500 g per person on the bone

How to cook it

  • You need a meat saw or a heavy cleaver for the bone. Cut steaks 4–5 cm thick.
  • Thick aged steaks suit the reverse order: a low oven until the thermometer is a few degrees short of target, then a hard sear, about a minute a side.
  • Target medium-rare, 54–57 °C (129–135 °F): the shop describes this Angus as moderately marbled.
  • Rest for ten minutes, cut the meat from the bone and slice across the grain. Salt at the end.

Questions about the aged Angus loin

What does “Angus cow” mean here?

A mature female: Spanish law calls a female over 48 months vaca. Expect darker meat and a deeper flavour than young beef gives. The ages are set out on the chuletón page.

Where is the Angus from?

From Ireland. This is Irish Angus, raised in Ireland, like the Angus chuletón, fillet and entrecôtes shown below.

Does it include the fillet?

The listing does not mention the fillet (US: tenderloin), so do not count on it. For boneless steaks, see ribeye steak in Spain.

What do CH madurado and CH faenado mean?

CH stands for con hueso, on the bone, so both options are bone-in. CH madurado is the bone-in aged loin; CH faenado is the bone-in loin already trimmed, a clean piece ready for the knife. If you are unsure which suits your plans, ask us on WhatsApp before ordering.

What does ageing for more than 30 days do?

The loin rests for over 30 days in a chamber with controlled temperature and humidity. The meat’s own enzymes soften the fibres, and as it loses water the flavour concentrates. The fine fat that Angus carries inside the muscle keeps the steaks juicy.

Goes well with

Angus in smaller formats, and the retinto cow chuletón for comparison.