PRE-ORDER −20% until Wednesday 4 November, 17:00 · first orders ship Wednesday 4 November · 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 4 November, 17:00

Order now and secure your cuts. The first orders ship on Wednesday 4 November 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 · Cow · Dry-aged 30 to 45 days · 1 kg

Cow Chuletón from Galicia and Northern Portugal, Dry-Aged 30 to 45 Days, 1 kg

A chuletón is a thick bone-in steak from the fore rib (US: prime rib). This one is about 1 kg of cow (vaca, over 48 months) from Galicia and northern Portugal, dry-aged for 30 to 45 days depending on the piece. It serves two, or three with starters.

Dry-aged cow chuletón, Galicia and northern Portugal, 30 to 45 days, 1 kg

Dry-aged cow chuletón, Galicia and northern Portugal, 30 to 45 days, 1 kg

On the label: Chuletón de vaca de Galicia y norte de Portugal madurado de 30 a 45 días en seco, 1 kg

51,90€ VAT incl. (€51.90/kg)

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What you get

Cut Chuletón: bone-in steak from the lomo alto (fore rib), dry-aged
On the Spanish label Chuletón de vaca de Galicia y norte de Portugal madurado de 30 a 45 días en seco, 1 kg
Animal Cow (vaca, female over 48 months) from Galicia and northern Portugal. Breed not specified by the supplier.
Ageing Dry-aged 30 to 45 days, set piece by piece by the supplier
Pack One steak, approx. 1 kg, vacuum-packed. Listed price €51.90.
Fresh or frozen Chilled, vacuum-packed. Can be frozen on arrival.
Serves 2 people, or 3 with starters

On the barbecue, two zones

  • Out of the fridge 45 minutes ahead; dry it well.
  • White embers, with one side of the grill left cooler.
  • For 4 to 5 cm thick: 5 or 6 minutes a side over the heat, turning once, then 2 minutes standing on the fat.
  • Finish on the cool side to 50–52 °C (122–126 °F) for rare or 54–57 °C (129–135 °F) for medium-rare, probing away from the bone. Aged beef browns sooner than fresh: watch the crust.
  • Rest 5 minutes, cut the meat off the bone into strips and add flaky salt.

Before you order

What does dry ageing do?

In a chamber at controlled temperature and humidity, the meat loses water, the flavour concentrates and its own enzymes make it more tender. See dry-aged beef in Spain.

How many days is it aged, and can I choose?

30 to 45 days, dry-aged. The supplier sets the days piece by piece within that range, so they cannot be chosen in the shop. Every piece you receive has had at least 30 days in the chamber.

What does vaca mean on the label?

A female over 48 months: darker red meat with more flavour than yearling beef (añojo). More on the old cow beef page.

Goes well with

Two more dry-aged chuletones, an entrecôte from the same origin, and secreto ibérico to start the fire.