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 · Ox (buey) · Dry-aged 60 days · 1 kg

Ox Chuletón (Buey) from Galicia and Northern Portugal, Dry-Aged 60 Days, 1 kg

Buey is not a breed: on a Spanish label it means ox, a castrated male over 48 months (Royal Decree 1698/2003). This 1 kg bone-in chuletón is ox from Galicia and northern Portugal, dry-aged 60 days. One steak for two people, three with starters.

Dry-aged ox chuletón (buey), Galicia and northern Portugal, 60 days, 1 kg

Dry-aged ox chuletón (buey), Galicia and northern Portugal, 60 days, 1 kg

On the label: Chuletón de buey de Galicia y norte de Portugal madurado 60 días en seco, 1 kg

119,90€ VAT incl. (€119.90/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 buey de Galicia y norte de Portugal madurado 60 días en seco, 1 kg
Animal Ox (buey: castrated male over 48 months) from Galicia and northern Portugal. The breed varies with the batch.
Ageing Dry-aged 60 days in the supplier’s own chambers, at controlled temperature and humidity
Pack One steak, approx. 1 kg, vacuum-packed. Listed price €119.90.
Fresh or frozen Chilled, vacuum-packed. Can be frozen on arrival.
Serves 2 people, or 3 with starters

Time before and after the fire

  • Out of the fridge a full hour ahead so the centre warms too; dry it.
  • Hot holm-oak or charcoal embers, grill about 10 cm above them.
  • Sear 5 or 6 minutes per side on the hottest part, turning once; then 2 minutes fat side down.
  • Then 6 to 10 minutes in the cooler zone (4 to 5 cm thick), to 50–52 °C (122–126 °F) for rare or 54–57 °C (129–135 °F) for medium-rare.
  • Indoors: cast-iron pan, 4 or 5 minutes a side and a minute on the fat edge, then the oven at 180 °C (350 °F) to the same core temperature.
  • Rest 5 minutes, free the bone, slice and finish with coarse salt.

Ox chuletón: what to know

How many days is it aged?

60 days, dry-aged in the supplier’s own chambers at controlled temperature and humidity. It is ox from Galicia and northern Portugal: a castrated male over 48 months, of a breed that changes with the batch.

Which breed is it?

It changes with the batch. For the breed of your piece, write to us in English on WhatsApp.

Why does ox cost more than cow?

Keeping a castrated male to over 48 months is slow and costly, so few oxen are raised today and the meat is hard to find.

Do you sell ox from anywhere else?

Yes: the Andalusian berrenda ox, an animal of about 12 years, dry-aged 100 days, in limited editions of 1.9 kg and 3 kg. Our retinto chuletón from Cádiz (card below) is not ox: it is cebón, a castrated male of about 4 years. More on the cut: chuletón in Spain.

Goes well with

The other two dry-aged chuletones from the same region, and the retinto cebón chuletón from Cádiz, a castrated male of about 4 years.