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Single-Cut Vaca Vieja Steak

Hand-selected and butchered Spanish-style into thick, 2-inch steaks, this ultra-tender beef cut boasts off-the-charts marbling and deep, complex flavor. Years of natural grazing and slow maturation result in a rich, melt-in-your-mouth experience that reflects the care and craftsmanship behind every cut.

Our Beef Trifecta

 

Sustainable – Naturally raised, pasture-grazed cattle. Butchered with minimal waste into thick, versatile cuts.
Flavorful – Decadent. Ultra-tender. Meaty. Packed with complex umami flavor. Butchered Spanish style.
Nutritious – 100% grass-fed and grass-finished matured beef. Rich in beta-carotene, which gives the steak its signature deep yellow marbling.

 

Ingredients: 100% Grass-Fed & Finished Aged Vaca Vieja Matured Beef

 

Note: This product is hand-butchered to preserve quality. Final weight may vary slightly due to the natural variation of each cut.

Regular price $99.00
Want it shipped by May 13? Order by today by 6 PM EST

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WHAT ARE REAL CUSTOMERS SAYING

WHAT MAKES IBÉRICO PORK SO SPECIAL?

Those who have savored Ibérico all agree on one thing…

They couldn’t believe they were eating pork when they first tried it.

The natural umami, tenderness and superior marbling often leaves unsuspecting diners wondering if they were really eating pork, or a fine Wagyu steak.

1 . GENETICS

Ibérico Pork comes from the distinctive Black Iberian Pig – also known as “Pata Negra”. It’s actually the same pork whose hind legs retail for up to $4,500 in the form of Spain’s world famous “Jamón Ibérico”. This rare breed from Spain is bred to contain a higher fat content than many other pigs, giving the meat a distinctive marbling similar to Kobe and Wagyu beef.

2 . LIFESTYLE

For true Ibérico perfection, the pigs have to be raised in the right environment and live a happy life. In fact, Ibérico pigs live twice as long as their counterparts. The pigs roam free and eat the local all-natural cuisine. They feed for at least two seasons to help garner that truly distinct flavor.

3 . DIET

Campo Grande’s Ibérico pigs are fed a diet of nuts and whole grains, which makes for multilayered flavor and incredible marbling.

Customer Reviews

Based on 42 reviews
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(38)
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100.0
h
hike
Great Steak

Very different kind of beef. I really enjoyed it, I’m not a huge fan of most grass fed beef unless it’s aged, but this is a whole different experience

B
Beth

Wonderful! I think mine was 6.2 lbs and i cut into 7 steaks of various sizes.

S
Steven

Campo Grande never disappoints. I haven’t tried it yet but looking forward to it.

A
ALEXANDER MACIAS
Order

Excellent taste. It is hard to find 100% natural beef or pork in the states.

B
Bruce Acheson
Vaca Vieja Rib Eye

The steak was at least 3 inches thick. I cooked it to 130dgs internal temp. The steak was moist and very good. A little too much gristle but overall a very tasty steak.

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