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 · Retinto cebón · 1 kg

Retinto Cebón Chuletón (Castrated Male of About 4 Years), Aged 30 to 45 Days, 1 kg

A 1 kg chuletón, the thick bone-in steak cut from the rib of beef (US: prime rib), from a retinto cebón: a castrated male of about 4 years, raised on the dehesa in Cádiz. The label reads chuletón de cebón retinto. It is aged 30 to 45 days, and one steak serves two.

Butcher's knife cutting a thick ox (buey) chuletón from a dry-aged loin on a wooden block
Cebón chuletón (castrated retinto male, about 4 years), aged 30 to 45 days, 1 kg

Cebón chuletón (castrated retinto male, about 4 years), aged 30 to 45 days, 1 kg

On the label: Chuletón de cebón retinto madurado de 30 a 45 días, 1 kg

99,90€ VAT incl. (€99.90/kg)

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What you get

Cut Bone-in rib steak (chuletón), cut from the lomo alto
On the Spanish label Chuletón de cebón retinto madurado de 30 a 45 días, 1 kg
Animal Cebón, retinto breed: a castrated male of about 4 years, from the province of Cádiz.
Ageing 30 to 45 days
Pack One steak of 1 kg, vacuum-packed. Listed price €99.90.
Fresh or frozen Chilled, vacuum-packed. Can be frozen on arrival.
Serves 2 people
Raw dry-aged ox chuletón with heavy marbling and a thick yellow fat cap, with a sprig of parsley

How to cook it

  • Leave the steak out for an hour and dry the surface well.
  • Heat a cast-iron pan until it smokes. Brown the first face for about three minutes without moving it, then the second, then the fat edge.
  • Move the pan to a moderate oven and probe next to the bone.
  • Take it out at 50–52 °C (122–126 °F) for rare or 54–57 °C (129–135 °F) for medium-rare.
  • Rest for ten minutes, season with coarse salt and carve at the table.

Cebón on the label: what it means

Is this ox (buey)?

No. It is a cebón, a castrated male of about 4 years, and that is the name we sell it under. Our ox chuletones, from Galicia and northern Portugal and from the Andalusian berrenda, are on the ox beef page, with the Spanish legal names for cattle.

How long is the cebón chuletón aged?

30 to 45 days, the same as the retinto cow chuletón; the yearling one is aged 15. During ageing the meat’s own enzymes tenderise the fibre.

How does it differ from the mature cow chuletón?

Same cut, same weight and the same 30 to 45 days of ageing. The animal differs: a female over 48 months (vaca), or a castrated male of about 4 years (cebón). Both are on the chuletón page.

What would I ask for at a Spanish butcher’s?

Ask for chuletón de cebón and check what the label says: a steak called buey should come from an ox. More counter vocabulary is in beef cuts in Spanish.

What is a chuletón called in English?

A bone-in rib steak, or bone-in ribeye: a thick steak from the rib end of the loin, with its rib bone, here weighing 1 kg. Cebón is not a breed; it means a castrated male, here of about 4 years. The breed is retinto, native to south-west Spain and raised on the dehesa in Cádiz.

How do I cook it on a charcoal barbecue?

Take it out of the fridge an hour ahead and dry it. Over strong embers, grill about 10 cm above, give it 5 minutes a side on the hottest part, then 6 to 10 minutes more on the cooler side, to 50–52 °C (122–126 °F) for rare or 54–57 °C (129–135 °F) for medium-rare. Rest 5 minutes.

Goes well with

The cow and yearling chuletones, the large tomahawk, or the box that includes a cebón chuletón.