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

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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.

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, is aged 30 to 45 days and feeds two.

Grilled Angus bone-in rib steak carved into slices, deep red and juicy inside
Chuletón (bone-in rib steak), Irish Angus, aged 30 to 45 days, 1 kg

Chuletón (bone-in rib steak), Irish Angus, aged 30 to 45 days, 1 kg

On the label: Chuletón de Angus irlandés madurado de 30 a 45 días, 1 kg

57,90€ VAT incl. (€57.90/kg)

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What 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.
Ageing 30 to 45 days
Pack One steak of approx. 1 kg, vacuum-packed. Listed price €57.90.
Fresh or frozen Chilled, vacuum-packed. Can be frozen on arrival.
Serves 2 people
Black Angus cow and calf standing in a green pasture with trees behind them

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 cebón (a castrated male of about 4 years). 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.