Chuletón Giant Bone-In Steak - SHIPS FREE!$159
- Extra large, beautifully marbled, approximately 2.5 lbs
- Super thick Spanish-style aged bone-in steak
- Hand-cut, grass fed and grain finished
- Texas prime angus
- SHIPS FREE - Drop Shipped Separately*
- Size - Approximately 2.5 lbs
*NOTE: This item ships direct from the ranch and it will ship separately from any other items in your order. Shipping included in price.
In Northern Spain, a chuletón is more than a steak. It is a feast for your table, an impressive slab of the finest beef seared over charcoal and shared by all. We partnered with a family-owned ranch in Texas to offer this premium Spanish-style chuletón steak, pasture-raised and beautifully marbled. Each bone-in steak is extra thick and weighs approximately 2.5 lbs.
This premium quality Angus steak is juicy and tender with a naturally buttery flavor. Ranch-raised in wide open grassland, the beef is grain-finished to mellow the herbal flavors for a truly delectable steak. No antibiotics or growth hormones are ever used.
Imports of beef from Spain are not allowed, so we are excited to find a partner here who can deliver premium chuletón.
The steaks are hand-cut on the ranch to our specifications, then vacuum sealed and shipped directly to your door. The steak will arrive frozen with an information sheet. Thaw in the refrigerator and bring to room temperature before grilling.
All information listed on our website, including nutrient content information, ingredient lists, and information relating to health claims is for informational purposes only and not provided as medical advice. You should carefully read all information in the actual product packaging and labels, including for food allergen, nutrient content and qualified health claims before using or consuming a product. La Tienda does not assume any liability for inaccuracies or misstatements about products.
Use and Care
Keep frozen until ready to use. Thaw in the refrigerator prior to cooking. The USDA recommends cooking all whole cuts of meat to 145°F as measured with a food thermometer placed in the thickest part of the meat.