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.

Chuletón · Retinto mature cow · approx. 1 kg

Chuletón of Retinto Mature Cow, Aged 30 to 45 Days, approx. 1 kg

A chuletón is a thick bone-in steak cut from the rib of beef (US: prime rib). This one comes from a retinto vaca, a cow over 48 months: the old cow beef behind Spain’s famous steak. The label says chuletón vaca retinta; it is aged 30 to 45 days, weighs 950–1,050 g and is meant for two.

Grilled retinto chuletón carved into slices beside the bone, rare inside, with sea salt flakes
Chuletón (bone-in rib steak), retinto cow, aged 30 to 45 days, approx. 1 kg

Chuletón (bone-in rib steak), retinto cow, aged 30 to 45 days, approx. 1 kg

On the label: Chuletón de vaca retinta madurado de 30 a 45 días, 1 kg aprox.

63,90€ VAT incl. (€63.90/kg)

In stock

Add to basket

What you get

Cut Bone-in rib steak from the lomo alto, the rib end of the loin
On the Spanish label Chuletón de vaca retinta madurado de 30 a 45 días, 1 kg aprox.
Animal Retinto mature cow (vaca, female over 48 months), raised outdoors on the dehesa in the province of Cádiz
Ageing 30 to 45 days
Pack One steak of 950–1,050 g, vacuum-packed on its own. Listed price €63.90.
Fresh or frozen Chilled, vacuum-packed. Can be frozen on arrival.
Serves 2 people; allow 400–500 g per person on the bone
Grilled bone-in rib steak on a wooden board with aubergine, courgette slices and sage, a fireplace behind

How to cook it

  • Give it a full hour out of the fridge.
  • Get the barbecue (US: grill) or a heavy pan as hot as it will go and salt with coarse salt as the steak goes on.
  • Sear both faces until dark, then stand the steak on its fat edge so the yellow fat renders and crisps.
  • Old cow is at its best rare, 50–52 °C (122–126 °F), or medium-rare, 54–57 °C (129–135 °F).
  • Rest for five to ten minutes, cut the meat off the bone in one piece and slice it across. Roast peppers or potatoes on the side.

Questions about the cow chuletón

How long is the cow chuletón aged?

30 to 45 days. That is longer than the yearling chuletón, aged 15 days, and the same as the retinto cebón chuletón, from a castrated male of about 4 years. Each steak weighs 950 to 1,050 g with its rib bone, is vacuum-packed on its own and arrives chilled.

Why mature cow instead of young beef?

For the flavour. Meat from a cow over 48 months is darker and tastes deeper than yearling beef, which is mild and pale red. The chuletón page compares the ages in a table.

The fat is yellow. Is something wrong?

No. Yellow fat is what a mature cow looks like.

Is this the same meat as a ribeye?

Yes, with the bone in and cut much thicker. Without the bone the Spanish name is entrecot; see ribeye steak in Spain.

Goes well with

The milder yearling chuletón, the same cow as tomahawk or T-bone, or the chuletón box.