Dry-aged beef · Spain

Dry-Aged Spanish Cow Beef

Name: Dry-Aged Spanish Cow Beef
Brand: La Dehesa

Spanish cow beef on the bone: whole loins dry-aged 30 or 60 days (or fresh, to age in-house) and dry-aged côte de bœuf of 1 to 1.2 kg, delivered chilled.

Raw bone-in côte de bœuf on a wooden board with rosemary and dried chilli — Image for reference

Chilled

At a glance

Storage: Chilled
Format & weight: Whole bone-in loin, dry-aged 30 or 60 days, or fresh to age in-house; portioned côte de bœuf of 1 to 1.2 kg, dry-aged on the bone. By the kilo, from 30 kg.
Keep: In the fridge until the day you cook it. Each piece carries its own date.
Region: Spain

Get a trade quote

For registered food businesses only. No prices online: your quote arrives by email, and the firm price is confirmed on your proforma.

In short

What is Dry-Aged Spanish Cow Beef and how do chefs use it?

Dry-aged Spanish cow beef is beef from Spanish cows, aged on the bone so the flavour concentrates and the texture turns tender: whole loins aged 30 or 60 days to cut in-house, or a portioned, dry-aged côte for the grill.

How chefs use it: Côte for two · Whole loin, cut in-house · 30 or 60 days on the menu
Formats: Whole bone-in loin, dry-aged 30 or 60 days, or fresh to age in-house; portioned côte de bœuf of 1 to 1.2 kg, dry-aged on the bone. By the kilo, from 30 kg.
Storage: Chilled. Delivered chilled to your door.
How to order: Trade customers in Ireland only. Choose the formats and quantities in the form on this page; your quote arrives by email.

Food information

Ingredients, allergens and storage

Ingredients

Ingredients are listed on the product specification. Ask us and we send it by email.

Allergens

Of the 14 allergens regulated in the EU (Reg. 1169/2011)

None of the 14 major allergens in the product itself.

Full allergen details are on the product specification.

Storage

Chilled

Delivered chilled to your door.

In the fridge until the day you cook it. Each piece carries its own date.

Formats

Formats you can order

Whole loin on the bone
Bone-in loin, fresh
Whole Spanish cow loin on the bone, not aged: to age or cut in-house. Quoted by weight.
Packed
Labelled with the cut, the origin of the lot and the use-by date.
Storage
Chilled
Bone-in loin, dry-aged 30 days
Whole Spanish cow loin, dry-aged on the bone for 30 days. Quoted by weight.
Packed
Labelled with the cut, the origin of the lot and the use-by date.
Storage
Chilled
Bone-in loin, dry-aged 60 days
Whole Spanish cow loin, dry-aged on the bone for 60 days. Quoted by weight.
Packed
Labelled with the cut, the origin of the lot and the use-by date.
Storage
Chilled
Portioned
Bone-in côte, 1 to 1.2 kg
Portioned côte de bœuf, dry-aged on the bone, 1 to 1.2 kg per piece. Quoted by weight.
Packed
Labelled with the cut, the origin of the lot and the use-by date.
Storage
Chilled
Other formats
Other premium origin (tell us which)
Tell us which origin in the note. Availability confirmed with your quote.
Packed
In the producer's own packaging and label
Storage
Chilled

Dry-Aged Spanish Cow Beef: formats, packing and storage
Format	Packed	Storage
Whole loin on the bone
Bone-in loin, freshWhole Spanish cow loin on the bone, not aged: to age or cut in-house. Quoted by weight.	Labelled with the cut, the origin of the lot and the use-by date.	Chilled
Bone-in loin, dry-aged 30 daysWhole Spanish cow loin, dry-aged on the bone for 30 days. Quoted by weight.	Labelled with the cut, the origin of the lot and the use-by date.	Chilled
Bone-in loin, dry-aged 60 daysWhole Spanish cow loin, dry-aged on the bone for 60 days. Quoted by weight.	Labelled with the cut, the origin of the lot and the use-by date.	Chilled
Portioned
Bone-in côte, 1 to 1.2 kgPortioned côte de bœuf, dry-aged on the bone, 1 to 1.2 kg per piece. Quoted by weight.	Labelled with the cut, the origin of the lot and the use-by date.	Chilled
Other formats
Other premium origin (tell us which)Tell us which origin in the note. Availability confirmed with your quote.	In the producer's own packaging and label	Chilled

Tell us what you need and how often. We ship mixed pallets and less-than-pallet loads. Quantities, delivery terms and the delivery date are confirmed on your proforma. Trade customers only.

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Your price for the products, quantities and delivery frequency you choose, sent to your email.
Ex VAT, for business customers only.
Tell us your quantity; delivery terms and date are confirmed on your proforma.
A reference quote: the firm price is confirmed on your proforma invoice.

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On the menu

How do chefs use Dry-Aged Spanish Cow Beef?

Côte for two

A côte of 1 to 1.2 kg, grilled hard over charcoal, rested and carved at the table. Sold by weight, it is the signature plate of a grill menu.

Whole loin, cut in-house

For kitchens with a butcher or a trained chef: choose the thickness of each chop, control the trim and the yield, and age the fresh loin further if you have a dry-ageing cabinet.

30 or 60 days on the menu

Offer the 30-day loin as the house steak and the 60-day as the premium chop, and name the ageing on the menu so guests can choose.

Fat and trim

Render the trimmed fat for chips or roast potatoes, and use the trim for burgers or a tartare.

Portion: 400–600 g bone-in per person as a main
Serve: Bring to room temperature about 1 hour before cooking. Rest generously after grilling.
Occasion: Signature steak service, steak for two, grill menus

Origin

Where does the beef come from?

It is Spanish cow beef; the breed is not specified. The origin of each lot (where the animal was born, raised and slaughtered) is on its label, as EU rules require.

The loins are aged on the bone. The 30-day loin is tender with a clean, beefy flavour; at 60 days the taste turns deeper and nuttier, and there is more crust to trim.

Also in our range

Spain's great beef origins

Vaca Gallega / Buey Gallego PGI (Rubia Gallega): mature cows and oxen born and raised in Galicia, deeply marbled, with the Rubia Gallega the best-known breed.
Ternera Gallega PGI: young cattle born, raised and slaughtered in Galicia, tender and mild.

Each supplied in its producer's certified packaging and label. Availability and price confirmed with your quote.

Ask for a named origin

Grades

Can I choose the grade of the loin?

Yes. The whole loins come in three grades, from a standard Spanish cow loin to a special loin from older cows. Tell us in the note of the quote form which you prefer, and we confirm the grade and the ageing on your quote.

Buyer questions

Dry-Aged Spanish Cow Beef: frequently asked questions

What does dry-aged 30 or 60 days mean?

It is the time the loin has spent ageing on the bone. At 30 days the beef is tender with a clean, beefy flavour; at 60 days it is deeper and nuttier, and the chef trims more of the outside crust. A fresh, unaged loin is also available for kitchens that age their own.

What breed is the beef?

It is Spanish cow beef, and the breed is not specified. Every lot is labelled with where the animal was born, raised and slaughtered, as EU rules require.

Whole loin or portioned côte: which should I order?

Order the whole bone-in loin if you have a butcher or a trained chef and want to choose the thickness and trim of each chop. Order the portioned côte (1 to 1.2 kg per piece) for consistent plate weights and no butchery in the kitchen.

Do you supply Ternera Gallega PGI or Vaca Gallega / Buey Gallego PGI?

Yes, as part of our range. The dry-aged loins on this page are Spanish cow beef with the breed not specified; these are separate products. Each is supplied in its producer's certified packaging and label; availability and price are confirmed with your quote. To ask for one, choose Other premium origin in the quote form on this page and tell us which in the note.

Is there a minimum order?

The minimum per product line is 30 kg when ordered by weight. Below the minimum, tell us in the note of the quote form what you need. We ship mixed pallets and less-than-pallet loads, so you can combine products in one order. Quantities and delivery terms are confirmed on your proforma.

Do you deliver across Ireland?

Yes. We supply trade customers across Ireland; the quote form asks for your Eircode. Northern Ireland and other UK postcodes are not covered. Delivery terms and the delivery date are confirmed on your proforma.

What is the shelf life?

Every pack carries its own use-by or best-before date. The shelf life of each format is on the product specification, sent with your proforma; ask us before you order if you need it.

How do I get a price?

Use the quote form on this page: this product is already selected. Choose the format, the quantity per delivery, how often and your Eircode, add a note if you like, and we email you a trade quote. You can add other products to the same quote. The firm price, delivery terms and date are confirmed on your proforma. Trade customers only.

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