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Chuletón · Irish Angus · approx. 1 kg
Irish Angus Chuletón: Bone-In Rib Steak, approx. 1 kg
A thick bone-in rib steak, cut the Spanish way as a chuletón, from a breed you already know: Irish Angus. In British terms it is a single-bone steak from the rib of beef (US: prime rib). The label reads chuletón de Angus irlandés; it weighs about 1 kg and feeds two.
Chuletón (bone-in rib steak), Irish Angus
On the label: Chuletón de Angus Irlandés
44,90€ VAT incl.
In stock
Add to basketWhat you get
| Cut | Bone-in rib steak (chuletón) from the lomo alto, the rib end of the loin |
|---|---|
| On the Spanish label | Chuletón de Angus irlandés |
| Animal | Angus, Irish, as the product name states. The shop does not give the animal’s age. |
| Pack | One steak of approx. 1 kg, vacuum-packed. Listed price €44.90 (September 2026). |
| Fresh or frozen | Chilled, vacuum-packed. Can be frozen on arrival. |
| Serves | 2 people |
How to cook it
This is the Basque way with a rib steak.
- Leave the steak out of the fridge until the centre has lost its chill.
- Nick the outer fat in two or three places so the steak stays flat.
- Grill over embers at around 180–200 °C, about four minutes on the first side.
- Turn it and cover the cooked face with coarse sea salt. When the second side is done, knock the excess off.
- Rare is 50–52 °C (122–126 °F) at the core, medium-rare 54–57 °C (129–135 °F).
- Cut the bone away, slice across, put the slices back against the bone and serve on a hot plate.
Irish Angus: short answers
How does it compare with the retinto chuletones?
The retinto steaks are sold by the age of the animal: yearling, mature cow or ox. This one is sold by breed and origin. All four are on the chuletón page.
Why coarse salt and not fine?
Coarse salt sits on the surface, the meat takes what it needs and the rest is knocked off. Fine salt dissolves in and can oversalt the steak.
Do you sell a boneless Angus steak?
Yes, a pack of two Black Angus entrecôtes, shown below. For the vocabulary, see ribeye steak in Spain.
Goes well with
The rest of the Angus range, and the retinto cow chuletón, Spain’s own steak.
Whole fillet (tenderloin), Angus cow, 2 kg
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Lomo de vaca Angus Madurado +30 días Price range: 43,90€ through 45,94€ VAT incl.Choose weightChuletón (bone-in rib steak), retinto cow, approx. 1 kg
Chuletón Vaca Retinta - MAS VENDIDO57,90€ VAT incl.Add to basket
