Dry-aged beef · Northern Spain

Spanish Dry-Aged Beef

Name: Spanish Dry-Aged Beef
Brand: La Dehesa

Mature Spanish beef, dry-aged on the bone, with deep marbling and golden fat. Côte de bœuf, txuleta or whole loin, delivered chilled.

Thick bone-in rib of marbled raw beef standing on a wooden board — Image for reference

Chilled

At a glance

Storage: Chilled
Format & weight: Côte de bœuf portioned at about 1 to 1.2 kg, txuleta of about 1 kg, or the whole loin on the bone to cut in-house.
Keep: In the fridge, in its vacuum pack, until the day you cook it. Each pack carries its own date.
Region: Northern 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 Spanish Dry-Aged Beef and how do chefs use it?

Spanish dry-aged beef is beef from mature cattle, aged on the bone so the flavour concentrates and the fat turns rich and golden: a signature cut for the grill.

How chefs use it: Steak for two · Whole loin, cut in-house · A weekend special
Formats: Côte de bœuf portioned at about 1 to 1.2 kg, txuleta of about 1 kg, or the whole loin on the bone to cut in-house.
Storage: Chilled. Chilled, never frozen. 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

Chilled, never frozen. Delivered chilled to your door.

In the fridge, in its vacuum pack, until the day you cook it. Each pack carries its own date.

Formats

Formats you can order

Côte de bœuf, Primera grade
Portioned, 1 to 1.2 kg per piece.
Packed
Vacuum-packed, labelled with the cut, the origin and the use-by date.
Storage
Chilled
Côte de bœuf, Extra grade
Portioned, 1 to 1.2 kg per piece.
Packed
Vacuum-packed, labelled with the cut, the origin and the use-by date.
Storage
Chilled
Côte de bœuf, Premium grade
Portioned, 1.2 to 1.4 kg per piece.
Packed
Vacuum-packed, labelled with the cut, the origin and the use-by date.
Storage
Chilled
Côte de bœuf, aged 30+ days
Portioned, 1 to 1.2 kg per piece.
Packed
Vacuum-packed, labelled with the cut, the origin and the use-by date.
Storage
Chilled
Txuleta
About 1 kg per piece.
Packed
Vacuum-packed, labelled with the cut, the origin and the use-by date.
Storage
Chilled
Whole loin on the bone
To cut in-house. Quoted by weight.
Packed
Vacuum-packed, labelled with the cut, the origin 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

Spanish Dry-Aged Beef: formats, packing and storage
Format	Packed	Storage
Côte de bœuf, Primera gradePortioned, 1 to 1.2 kg per piece.	Vacuum-packed, labelled with the cut, the origin and the use-by date.	Chilled
Côte de bœuf, Extra gradePortioned, 1 to 1.2 kg per piece.	Vacuum-packed, labelled with the cut, the origin and the use-by date.	Chilled
Côte de bœuf, Premium gradePortioned, 1.2 to 1.4 kg per piece.	Vacuum-packed, labelled with the cut, the origin and the use-by date.	Chilled
Côte de bœuf, aged 30+ daysPortioned, 1 to 1.2 kg per piece.	Vacuum-packed, labelled with the cut, the origin and the use-by date.	Chilled
TxuletaAbout 1 kg per piece.	Vacuum-packed, labelled with the cut, the origin and the use-by date.	Chilled
Whole loin on the boneTo cut in-house. Quoted by weight.	Vacuum-packed, labelled with the cut, the origin 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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Three short steps: your products, your delivery, your business. We email you the price, ex VAT, and how long it is valid; delivery terms and date are confirmed on your proforma. Business customers only.

On the menu

How do chefs use Spanish Dry-Aged Beef?

Steak for two

A thick côte de bœuf or txuleta, grilled hard over charcoal, rested and carved at the table. Sold by weight.

Whole loin, cut in-house

For grills with a butcher or a trained chef: you choose the thickness and the trim and control the yield.

A weekend special

One vaca vieja chop on the board as a weekend feature. It sells the story at the table.

Beef fat and trim

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

Portion: 400–600g bone-in per person as a main
Serve: Bring to room temperature 1 hour before cooking. Rest generously after grilling.
Occasion: Chef tasting menus, signature steak service, special events

Origin

Where does our Spanish beef come from?

Our beef comes from Spain, from mature cattle raised slowly on pasture. The origin of each lot (where the animal was born, raised and slaughtered) is stated on its label, as EU rules require.

Age is the point. Older animals build deeper marbling, yellow fat and a mineral intensity that young beef does not have, and ageing on the bone concentrates it further.

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

Vaca vieja

What is vaca vieja (old cow beef)?

Vaca vieja means old cow: beef from mature cows, often years older than standard beef cattle, with heavy fat marbling. It is long dry-aged on the bone, which is the style Spanish grill houses (asadores) are known for.

Chefs pay more for it because the flavour comes from age and fat. The fat is yellow and rich, it renders and crisps on charcoal, and the meat stays juicy inside with a deep, almost nutty taste.

Whole loin on the bone: For kitchens that cut their own chops and want full control of thickness and trim.
Txuleta, about 1 kg: The thick bone-in rib chop of the Spanish grill house, sold by weight, for two.
Portioned côte de bœuf: Ready to cook, consistent plate weights for busy services.

On the grill

How do you grill vaca vieja?

Take the chop out of the fridge an hour before cooking. Season with coarse sea salt only. Grill over very hot charcoal, or a cast-iron pan at maximum heat, until the outside is dark and crusted and the inside is rare to medium-rare.

Stand the chop on its bone for a minute to heat it through, then rest it for at least 8 minutes. Carve across the grain, off the bone, and serve on a hot plate with the fat on. For the grill, also ask about fresh Ibérico pork: pluma, presa and secreto.

Buyer questions

Spanish Dry-Aged Beef: frequently asked questions

What cuts can I order?

Côte de bœuf portioned at about 1 to 1.2 kg, txuleta of about 1 kg, or the whole loin on the bone to cut in-house. Tell us the thickness you want.

Is the beef frozen?

No. It is chilled, vacuum-packed and never frozen, because freezing changes the texture of aged beef.

What is the difference between your dry-aged beef and vaca vieja?

Both are mature Spanish beef aged on the bone. Vaca vieja comes from older cows with more fat marbling and is aged longer, for a deeper flavour. It is the cut for a signature steak.

Do you supply Rubia Gallega beef (Vaca Gallega / Buey Gallego PGI)?

Yes, as part of our range: Vaca Gallega / Buey Gallego PGI and Ternera Gallega PGI, alongside our dry-aged beef and vaca vieja. 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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