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Chuletón · Galician and Portuguese breeds · Dry-aged 30 to 45 days · 1 kg
Chuletón from Galician and Portuguese Breeds, Dry-Aged 30 to 45 Days, 1 kg
About 1 kg of bone-in rib steak (chuletón; US: prime rib) from adult beef cattle (vacuno mayor) of Galician and Portuguese breeds, from Galicia and northern Portugal, dry-aged 30 to 45 days. Enough for two, three with starters.
Dry-aged chuletón from Galician and Portuguese breeds, 30 to 45 days, 1 kg
On the label: Chuletón de vacuno de razas gallegas y portuguesas madurado de 30 a 45 días en seco, 1 kg
72,90€ VAT incl. (€72.90/kg)
In stock
Add to basketWhat you get
| Cut | Chuletón: bone-in steak from the lomo alto (fore rib), dry-aged |
|---|---|
| On the Spanish label | Chuletón de vacuno de razas gallegas y portuguesas madurado de 30 a 45 días en seco, 1 kg |
| Animal | Adult beef cattle (vacuno mayor) of Galician and Portuguese breeds, from Galicia and northern Portugal. Age not stated by the supplier. |
| Ageing | Dry-aged 30 to 45 days, in a chamber at controlled temperature and humidity |
| Pack | One steak, approx. 1 kg, vacuum-packed. Listed price €72.90. |
| Fresh or frozen | Chilled, vacuum-packed. Can be frozen on arrival. |
| Serves | 2 people, or 3 with starters |
No barbecue? Cast-iron pan and oven
Take the steak out 45 minutes before cooking so the middle loses its chill, and dry it. Heat the oven to 200 °C (390 °F) and a cast-iron pan until it smokes. Sear 3 or 4 minutes a side, then slide the pan into the oven for 8 to 12 minutes. Take it out at 50–52 °C (122–126 °F) in the centre for rare, 54–57 °C (129–135 °F) for medium-rare. Aged meat colours quickly, so keep the searing short. Rest it for 5 minutes on a warm plate, then take out the bone and slice.
About this chuletón
What does vacuno mayor mean?
Adult beef cattle, rather than the young animals sold as ternera or añojo. The label names breeds and region, not cow, ox or bull.
How many days has it been aged?
30 to 45 days, dry-aged in a chamber at controlled temperature and humidity. In that time the meat loses water, the flavour concentrates and its own enzymes make it more tender. The exact number within that range depends on the batch.
How does it compare with the cow chuletón from the same region?
Same weight and region, both dry-aged 30 to 45 days. That one is sold by animal (cow over 48 months); this one by breed. Ageing is explained on our dry-aged beef page.
Goes well with
The sirloin entrecôte and fillet medallion from the same breeds, the ox chuletón, and a retinto cow chuletón to compare.
Dry-aged sirloin entrecôte from Galician and Portuguese breeds, 30 to 45 days, 350 g
Entrecot de vacuno de razas gallegas y portuguesas madurado en seco de 30 a 45 días, 350 g32,90€ VAT incl. (€94.00/kg)Add to basketFillet medallion from Galician and Portuguese breeds, 250 g
Medallón de solomillo de razas gallegas y portuguesas, 250 g19,90€ VAT incl. (€79.60/kg)Add to basketDry-aged ox chuletón (buey), Galicia and northern Portugal, 60 days, 1 kg
Chuletón de buey de Galicia y norte de Portugal madurado 60 días en seco, 1 kg119,90€ VAT incl. (€119.90/kg)Add to basketChuletón (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 basket
