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Chuletón · Retinto yearling beef · 1 kg
Chuletón of Retinto Yearling Beef, Aged 15 Days, 1 kg: the Mild One
The same thick bone-in rib steak as the classic chuletón, cut from the rib of beef (US: prime rib), but from añojo: yearling beef of 12–24 months, aged 15 days. The label reads chuletón añojo retinto. Expect pale red meat and a mild, tender 1 kg steak for two. It is the right choice if someone at the table prefers medium.
Chuletón (bone-in rib steak), retinto yearling beef, aged 15 days, approx. 1 kg
On the label: Chuletón de añojo retinto madurado 15 días, 1 kg
36,90€ VAT incl. (€36.90/kg)
In stock
Add to basketWhat you get
| Cut | Thick bone-in rib steak from the upper loin (lomo alto) |
|---|---|
| On the Spanish label | Chuletón de añojo retinto madurado 15 días, 1 kg |
| Animal | Retinto yearling beef (añojo, 12–24 months), from the province of Cádiz. Most Spanish shops loosely call this age ternera. |
| Ageing | 15 days |
| Pack | One steak of 1 kg, vacuum-packed. Listed price €36.90. |
| Fresh or frozen | Chilled, vacuum-packed. Can be frozen on arrival. |
| Serves | 2 people, at 400–500 g per person on the bone |
How to cook it
- Rub the steak with olive oil and salt and leave it ten minutes while the barbecue (US: grill) heats.
- Start on the hottest part, about five minutes a side.
- Once both faces are sealed, move it to the cooler part and let it finish slowly.
- Medium-rare, 54–57 °C (129–135 °F), suits it best; medium, 60–63 °C (140–145 °F), is still tender.
- Rest five minutes, carve off the bone and slice. Roast peppers or a salad alongside.
Yearling or cow: what people ask
How long is the yearling chuletón aged?
15 days. It is retinto yearling beef, from an animal of 12 to 24 months, so the meat is already tender, pale red and milder than cow or cebón. It weighs 1 kg on the bone, enough for two, and arrives chilled and vacuum-packed.
What is the real difference from the mature cow chuletón?
Age, and with it the ageing. Yearling is pale red, mild and tender, aged 15 days; cow over 48 months is darker, with yellow fat and a deeper flavour, aged 30 to 45 days. Both are on the chuletón page.
Is añojo what Spanish menus call ternera?
Usually. Legally ternera covers 8–12 months and añojo 12–24, but shops and restaurants say “ternera” for both. See beef cuts in Spanish.
Can I cook it indoors?
Yes. Brown it in a heavy pan on both faces and the fat edge, then finish it in a moderate oven until the thermometer reads what you want.
Goes well with
The mature cow chuletón, and three retinto barbecue cuts: skirt, asado short ribs and flank.
Chuletón (bone-in rib steak), retinto cow, aged 30 to 45 days, approx. 1 kg
Chuletón de vaca retinta madurado de 30 a 45 días, 1 kg aprox.63,90€ VAT incl. (€63.90/kg)Add to basketSkirt steak (entraña), retinto yearling beef, 1.5 kg
Entraña Añojo Retinto 1,5 KG44,90€ VAT incl. (€29.93/kg)Add to basket
