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 over €129: free delivery and a free tray of 4 criollo sausages.
Japanese wagyu · Entrecot · Lomo bajo · Delivered in Spain
Wagyu in Spain: Japanese Wagyu Entrecôte and Striploin, Delivered Chilled
You can buy Japanese wagyu online in Spain from our butcher’s in Seville, in two boneless loin cuts: an entrecôte (entrecot de wagyu) and a striploin (lomo bajo, which is sirloin in Britain). Both are vacuum-packed and delivered by refrigerated courier on Thursdays on the Spanish mainland. They are listed at €330 and €303.60 (September 2026), figures the Spanish product texts describe as prices per kilo.
See the two wagyu cuts Entrecot and ribeye explained
- Two cuts: entrecôte and boneless striploin
- We state what the label states; no grade is quoted
- Vacuum-packed, delivered chilled on Thursday before 13:00 on the Spanish mainland
Japanese wagyu to order online
Both products are described as Japanese wagyu in the Spanish shop. The listings do not state the weight of the piece you receive, so before you order, check the Spanish product page or tell us on WhatsApp how many people you are cooking for. The shop reopens on Thursday 5 November 2026; until 4 November, pre-orders carry 20% off in the basket.
Japanese wagyu entrecôte
Entrecot de Wagyu Original price was: 363,82€.330,00€Current price is: 330,00€. VAT incl.Add to basketJapanese wagyu striploin, boneless
Lomo bajo s/hueso Wagyu Japones Original price was: 353,43€.303,60€Current price is: 303,60€. VAT incl.Add to basket
The everyday versions of the same cuts
Wagyu is for the occasion. For the other Saturdays: two entrecôte steaks of retinto mature cow (650 g), two of Black Angus (675 g), and our best seller, the retinto cow chuletón of approx. 1 kg.
2 retinto cow entrecôte steaks, 650 g
2 Entrecot Vaca Retinta 650 gr (Más vendido)30,90€ VAT incl.Add to basketChuletón (bone-in rib steak), retinto cow, approx. 1 kg
Chuletón Vaca Retinta - MAS VENDIDO57,90€ VAT incl.Add to basket
Entrecôte or striploin: the two cuts in Spanish terms
Both come from the loin, the long muscle on either side of the backbone. Spanish butchers divide it into lomo alto, the rib end (ribeye), and lomo bajo, the sirloin end (US: striploin, New York strip). The striploin is named after its place on the animal, so you know what you are getting. Entrecot is a looser word: a boneless steak from the loin, which can come from either end. If the difference matters, ask us which end the current entrecôte is cut from. The general rule is on our ribeye and sirloin pages.
| Our product | Spanish label | British (US) name | What the listing does not say |
|---|---|---|---|
| Japanese wagyu entrecôte | Entrecot de Wagyu | Boneless loin steak: ribeye or sirloin (US: striploin) | Which end of the loin; weight; grade |
| Japanese wagyu striploin, boneless | Lomo bajo s/hueso Wagyu Japonés | Sirloin (US: striploin, New York strip) | One piece or cut steaks; weight; grade |
About grades
Many people arrive here looking for a letter and a number. The Spanish product texts say Japanese wagyu and stop there, so that is all this page says. If you need the grade of the piece you are buying, ask on WhatsApp what is printed on its label before you pay.
How to cook very marbled beef
- Think in small portions. The shop rule for boneless meat is 200–250 g per person; with wagyu most people are happy with less, plus a second course.
- Use a heavy pan or a flat griddle, very hot and dry. The meat brings its own fat, and it begins to melt the moment it touches the metal.
- Keep the time short: a fierce sear on each face and off. Long cooking melts the marbling out into the pan.
- Rare, 50–52 °C (122–126 °F), or medium-rare, 54–57 °C (129–135 °F), is as far as it should go.
- Avoid an open-flame barbecue (US: grill): the dripping fat flares and leaves soot on the meat.
- Rest it two or three minutes, slice it thin, add flaky salt. Serve plain things with it: rice, a green salad, bread.
A special-occasion purchase
At these prices wagyu is a birthday or a Christmas dinner, not a weekly shop, and we would rather say so than sell you a disappointment. For a steak night that costs a fraction, Spain has its own answer: mature cow. Our chuletón page explains the thick shared rib steak, and Black Angus is there if you prefer a breed you know from home. Vacuum-packed meat keeps in the fridge until the use-by date on the label, or can be frozen on arrival.
Wagyu questions
Is it A5?
We do not quote a grade, because the Spanish listings give none. Ask us on WhatsApp what the label of the current piece says.
Is it Japanese wagyu or wagyu raised elsewhere?
Both products are named and described as Japanese wagyu (wagyu japonés) in the Spanish shop. That is the statement we pass on; we add nothing to it.
How much wagyu do I need per person?
Less than of any other steak. Tell us the number of guests on WhatsApp and we will tell you which pieces are available, since the listing is priced per kilo and gives no pack weight.
Does it arrive fresh or frozen?
It is not among the items marked frozen in our list. It travels vacuum-packed on the refrigerated dispatch, and you can freeze it on arrival.
Can I order wagyu for Christmas?
Yes. The recommended dispatch is Wednesday 16 December for delivery on Thursday 17; the last one before Christmas is Wednesday 23 for Thursday 24 before 13:00, with no margin for a second attempt. Details on the Christmas delivery page.