Vaca Vieja Beef Box
AGED ON THE HOOF FOR BIGGER, BOLDER FLAVOR
Sustainable – Certified Humane. Pasture Raised. 100% Grass Fed. Upcycled. Grain-free. Rotational grazing. Never confined. Limited production. Flavorful – Off-the-charts marbling score. Natural deep red color. Rustic European breeds. Only the finest specimens selected. Nutritious – Healthy Omega-3s and 6s. No hormones or antibiotics. Source of B and E vitamins. Iron powerhouse. *Exact cuts and weights may vary slightly depending on availability.
Our original beef has been discontinued.
Check out our NEW CHULETON Box:
What’s Inside The IBÉRICO SHOULDER HAM
Whole Bone-In Ibérico"Paleta" Shoulder Ham
S (11-13 lbs.) or M (13-15 lbs.)
- Stainless-steel Carving Knife
- Knife Sharpener
- Support Rack / Holder
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.
THE UNIQUENESS OF IBÉRICO COMES DOWN TO 3 FACTORS
We use only the best genetics to produce the best quality meat. Our animals are raised in a stress-free environment and are fed a diet of 100% grass and grain.
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.
Campo Grande’s Ibérico pigs are fed a diet of nuts and whole grains, which makes for multilayered flavor and incredible marbling.
WHAT ARE REAL CUSTOMERS SAYING
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!
As good a steak as you’ll find anywhere. Tender, flavorful, and just enough fat. Worth the cost
The best steak ever! Plus you get some ribs as well if you cut into steaks. Great marbling and flavor.
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!