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Thick Cut Chuleton Vaca Vieja Steak

Hand-selected, ultra-tender beef cut with off-the-charts marbling scores. Butchered Spanish style into roughly 2" thick steaks
Regular price $99.00

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What's Inside

Thick Cut Chuleton Vaca Vieja Steak

1.5-3LB

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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 28 reviews
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(26)
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A
A.A.

My favorite

M
Mark Bunner
A culinary adventure!

If you want to grill your way into a culinary adventure, then I suggest splurging for the "Thick Cut Chuleton Vaca Vieja Steak". The surprise waiting for your taste buds is well worth it. I was amazed at the flavor and tenderness of this steak. I will be getting more!

B
BJ Freeman MD
Thick Cut Chuleton Vaca Vieja Steak

As good a steak as you’ll find anywhere. Tender, flavorful, and just enough fat. Worth the cost

G
Gregory Schmitz
I want more!!

The best steak ever! Plus you get some ribs as well if you cut into steaks. Great marbling and flavor.

D
DW
Asador Americana

Feels wild to be able to have vaca vieja in the states. Even in NYC, it is hard to find restaurants that carry this delicacy.

The meat comes perfectly shipped, and cut, and tastes like the real deal. Honestly hard to compare with standard US-markets and butchers. I guess occasionally you can get something as good from a butcher, but very tough to beat the flavor of an actual older beef rather than post-processed aging.

Would love to see Campo Grande bring in different cuts in the future. Would be great to see a bit more info on which cows and where. Doesn't taste like vaca rubia, but it was good nonetheless!

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