
Old Cow Entrecôte UNCUT PIECE 5kg approx
desde €85,00
Wholesale UNCUT old beef sirloin/top sirloin steak, approximately 5 kg in one or two pieces. Vacuum packed to preserve its tenderness and flavour. Transported refrigerated so that it reaches your kitchen as if it had been freshly cut.
This entrecote comes from the loin, boneless to enhance its flavour. It is reddish in colour and has a good infiltration of fat to give it more flavour and tenderness. This results in a juicy, lean and very creamy piece.
As this is an old cow entrecote, you are guaranteed a piece that comes from an animal that has been carefully selected at different fairs, cared for and well fed, as can be seen in the quality of its meat. These cows are pampered in every detail so that they offer meat with a good colour, with good fat infiltration and, ultimately, such quality that you will be tasting a true gastronomic luxury.
If you want, you can prepare this entrecote in one piece or slice it in strips, in a pan or on the grill. We recommend trying it with coarse salt to enjoy an explosion of flavour in your mouth, typical of a steakhouse or a five-star restaurant.
Although the entrecote is the key piece of a good barbecue, we recommend trying this piece on the grill to experience a real explosion of flavour.

Entrecote Veal UNCUT PIECE 5kg approx
desde €85,00
Whole piece of beef entrecote, UNCUT, wholesale, approximately 5kg in one or two pieces. Vacuum packed and transported refrigerated to preserve its tenderness, aroma and flavour.
As you may already know, the entrecote is one of the most prized cuts of beef. This is due to its unmistakable flavour, aroma and tenderness. For these reasons, you can find this cut on the menu of the best steakhouses and restaurants.
The entrecote is characterised by its reddish colour and its infiltrated fat, whether to a greater or lesser extent. Whether you cook it on the grill or on a barbecue, the fat melts into the meat, giving the piece that personal and unique flavour that the best entrecotes on the market boast.
This entrecote is made by cutting and slicing the beef loin. It is distinguished between the top loin and the bottom loin, the latter being the one that has the most texture and tenderness on the palate, as well as a very characteristic and personal flavour.
This cut is characterized by having a large amount of polished, boneless meat of the highest quality. Our entrecote is hand-cut to guarantee an outstanding cut, with the perfect balance between fat and juicy meat so you can cook it to your liking with always excellent results.
You can enjoy the whole piece or cut it into strips so that you and your loved ones or guests can enjoy the doneness of the meat that they prefer, but always tasting the characteristic flavour of an excellent quality entrecote.
Try this grilled, roasted or barbecued entrecote. Although it is a matter of taste, we recommend preparing it medium or rare so that the outside is well roasted and the inside is reddish and tender.

Frisian Cow Sirloin Steak/Sirloin with maturation 20kg approx.
€419,00
Served in 2 pieces (upper and lower loin) of matured Friesian cow (National Origin).
One of the best prices available for whole sirloin and tenderloin. Wholesale, approximately 20kg without sirloin. Packed in mesh to ensure that it reaches your kitchen as if freshly cut, with an outstanding texture, aroma and flavour.
The Friesian breed is a large, muscular and well-conformed bovine breed, with a fattening quality. However, its true strong point is the great balance of juiciness, flavour and tenderness of its meat.
A Friesian beef steak is a very marbled, tender, juicy steak with a great infiltration. In fact, this granulated infiltration reveals the good grass that the animal has eaten. In addition, it is a meat without excessive covering fat.
Friesian beef ribeye steak has a great flavour, especially thanks to its maturation period. Being a breed with a large muscular structure and greater intramuscular fibre, the maturation period is longer.
We mature the Friesian beef ribeye steaks to refine them as much as possible to achieve a deeper flavour.
If you love the classic flavour of older beef, try this Friesian beef steak grilled, broiled or on the barbecue. We recommend cutting the steak into thick cuts to maintain its excellent juiciness.

Veal steak WHOLE PIECE 10Kg approx.
desde €179,00
Whole piece, uncut or cut to your liking, of Sierra veal steak (National Origin), wholesale of approximately 10kg. Packed in mesh and transported refrigerated to ensure that it reaches your kitchen with maximum tenderness, as well as an unmistakable aroma and flavor.
The Sierra veal steak is one of the favourite products for meat lovers. It is certified beef from the top loin with bone, and with an exquisite texture and flavour.
The unique and exceptional quality of this meat is due to the fact that it comes from a 10 to 14 month old calf that is still suckling from the cow and eating natural pastures from the Sierra de Guadarrama, rich in protein.
This piece has a slightly moist appearance, a light red colour and a firm texture, neither soft nor rubbery. The infiltration of fat gives the meat an extraordinary juiciness and flavour.
If you consider yourself a meat lover, you have to try this fantastic piece. The dream of every beef lover, a piece of excellent quality in which you will notice the difference from other meats in every bite.

Old cow rib steak with aging UNCUT PIECE 10Kg approx.
€209,00
Whole, uncut piece of aged, aged beef ribeye (National Origin). Wholesale, approximately 10kg. This piece of fresh meat has a marbled appearance, with a unique, fine and delicious flavour due to this aging. A flavour that will spark your palate.
This steak is packed in mesh to preserve all its flavour and texture. When you try it, you will savour an excellent piece of high quality: juicy, flavourful and tender as butter.
When you buy a rib-eye steak from an old cow, you are acquiring an outstanding product that comes from an animal that has been well fed, cared for and treated with the greatest love and respect, to guarantee the best flavor and the best quality of the meat.
Old cow steaks also offer a very special and exquisite flavour. They are perfect for cooking on a stone, on the grill and on the barbecue. In fact, with the embers, their flavour and aroma will gain intensity and become the star dish. All your barbecue guests will ask you where you got this excellent steak, guaranteed!
Aging gives the meat a softer texture, which also enhances its flavour, aroma and juiciness. To do this, we select the best old cow loins in order to offer you the best quality meat on the market.

SIMMENTAL Cow Steak with aging WHOLE PIECE 10Kg approx.
desde €239,00
Whole piece, uncut or the cut of your choice, of matured Simmental beef steak (National Origin). Wholesale, approximately 10kg. Packed in mesh to ensure that it reaches your kitchen as if it were freshly cut, with an outstanding texture, aroma and flavour.
The Simmental breed is a bovine breed from Bavaria. Large, muscular and well-conformed, it has the characteristic of yellow fat. Although its true strong point is the great balance of juiciness, flavor and tenderness of its meat.
A Simmental beef steak is a very marbled, tender, juicy steak with a great infiltration. In fact, this granulated infiltration reveals the good grass that the animal has eaten. In addition, it is a meat without excessive covering fat.
Simmental beef steak has a great flavour, especially thanks to its maturation period. Being a breed with a large muscular structure and greater intramuscular fibre, the maturation period is longer.
We mature the Simmental beef steaks to refine them as much as possible to achieve a deeper flavour.
If you love the classic flavour of older beef, try this grilled, roasted or barbecued Simmental beef steak. We recommend cutting the steak into thick cutlets to maintain its excellent juiciness.

Beef tenderloin
desde €31,90
Beef tenderloin cut or in whole pieces of different sizes. Vacuum packed and transported refrigerated so that it reaches your kitchen preserving all its freshness. You can select it cut and packaged in bags of kg with a normal cut (2 fingers thick) or thick (3 fingers).
The sirloin is one of the juiciest and most highly valued pieces of beef. It is characterized by its elongated and rounded shape. There are three main parts to this cut: the châteubriand , which is the head part; the tournedor , which is the center; and the filet-mignon , which is the tip.
This cut is one of the most tender of the veal, as it is devoid of all excess fat to be a meal that is as healthy as it is tasty. The privileged environment in which the animal has been raised, as well as the high-quality grass it has consumed and the care with which it has been treated, are evident in its meat.
We recommend removing the sirloin two hours before cooking to break the vacuum and allow it to reach room temperature. As it is vacuum packed, you can freeze it without any problem if you want to cook it later.
The most common way to prepare beef tenderloin is on the grill or on the griddle. We recommend using the tip of the tenderloin for stir-fries. Delicious!

Old cow sirloin
desde €26,90
Beef tenderloin cut or in whole pieces. Vacuum packed and transported refrigerated so that it reaches your kitchen preserving all its freshness. You can choose it cut and packaged in kg bags with a normal cut (2 fingers thick) or thick (3 fingers).
Old cow sirloin is considered a top-class piece of meat. It is a very select, delicate and tasty type of meat, perfect for adults and children alike. Juicy and versatile, old cow sirloin can be prepared as a whole piece or in the form of medallions to cook delicious home-made recipes.
The sirloin is one of the most popular and highly valued cuts of beef. Its characteristic rounded shape distinguishes three pieces: the châteaubriand , which is the head part; the tournedor , which is the centre; and the filet-mignon , that is, the tip.
As for the old cow, it is a type of cow that has been carefully cared for and pampered so that, in return, it produces meat with a unique texture and outstanding quality. In its aroma and flavour, you can appreciate the grass that the cow has tasted and how well it has been treated during its life.
You can choose the whole piece to customize the cut to your liking. If you choose to have it sent to you in a normal cut or thick cut, you will receive it in two vacuum-sealed bags of approximately 1.25kg each, so that each piece retains all its juiciness and you can use them separately.

Ultra-frozen Hamburger 180gr
€1.425,00
Minimum order 720 units (6 boxes) - Unit price 1.80+VAT
Preparation time 3-7 business days. This product is shipped in "frozen" transport 48h to be confirmed with the customer.
100% aged beef or veal burgers, approximately 180g each. Gluten-free. Packaged in boxes of 120 so that they arrive in your kitchen as if they were freshly made, with all their tenderness and aroma intact.
We guarantee that you will never have tried burgers like these: juicy, with an exquisite aroma, with a very tender texture and with an exceptional taste and appearance. You will taste burgers with an authentic beef flavour, worthy of a gourmet restaurant.
Old cow meat stands out for being a type of meat of the highest quality, since it comes from animals that have been pampered and cared for with special care and affection. In the flavor and juiciness of its meat you will notice the good nutrition of the animal and how it, in return, has given us meat with a unique flavor and texture in the world.
In addition to taking care of the animal's diet, the cut of the burger has been taken into account in order to offer a premium product, perfect for children and adults, which will become the star of every meal. We guarantee that everyone who tries these burgers will ask you where you got them from!
These are burgers made in such a way that they will melt in your mouth like butter. Pure old beef that will win you over with its spectacular flavour and tenderness.

Ragout - Chopped meat for stewing
desde €10,90
€11,90
ahorra
€1,00
Premium quality beef ragout, cut into pieces for stewing. Approximately 1kg or 5kg. Vacuum packed and transported refrigerated so that it reaches your kitchen as if it had just been cut, preserving all its freshness, juiciness and flavour.
The word “ragout” comes from the French verb ragoûter , which means “to stimulate the appetite.” That’s why this meat is called ragout, because the sight of it makes your mouth water instantly.
Ragout, or ragout, is the meat used in stews and casseroles made with meat and vegetables. However, ragout casseroles are characterized by being prepared with ingredients that are cut into small pieces, browned, and then added to the stew.
In fact, ragout is considered the perfect cut of meat for lovers of meat and a spoon. Its tenderness and juiciness are unparalleled. You won't be able to stop eating it or dipping your bread in the sauce.
The most common way to prepare a stew or casserole with beef ragout is to cut it into chunks, brown it initially, then add broth, wine and/or tomato sauce and simmer it for three hours. The result of this patient recipe is a stew with a creamy sauce and tender, juicy meat that melts in your mouth.
We want to help you enjoy this succulent piece of meat as soon as possible. That's why we deliver the ragout already cut into pieces and we guarantee that it comes from the best calves, because we want you to enjoy it and come back for more!

Prepared Blend of Minced Meat WHOLESALE 5kg
€49,90
Prepared minced meat, gluten-free. Wholesale, approximately 5kg. Vacuum-packed and transported refrigerated so that it arrives to your kitchen fresh and juicy, as if it had just been prepared.
Fine minced blend caliber: veal, veal smash and cow smash
Coarse minced blend caliber: cow
If you want a versatile meat in your kitchen, this minced beef preparation is for you. It is perfect for making traditional home-made recipes and, in addition, its juiciness and soft texture make it the perfect food for the little ones in the house.
Use your imagination and combine minced meat in hundreds of different ways. There are dozens, hundreds of recipes to use it, and you can even mix it with some minced pork to taste a new level of flavor on your palate.
Minced meat has hundreds of uses in the kitchen. You can use it to make homemade meatballs, Russian steaks, Italian sauces, lasagna, meatloaf, anything you can think of! It is a very versatile type of meat that will delight both adults and children, as it is easy to eat and cook.
This minced meat preparation is made with top quality beef. It is prepared by shredding and cutting selected pieces of outstanding quality into very fine pieces.
To ensure that the minced meat remains loose when frying, we recommend not adding too much oil to the pan and stirring the meat continuously with a wooden spoon. Season when the meat changes from pink to brown for the best result.
You can also use the prepared beef to make homemade burgers or as the perfect ingredient for your bolognese or bechamel sauce. Try adding selected spices just before preparing it to absorb their flavour. Delicious!
Special format for HOTEL INDUSTRY.
Ingredients: GLUTEN FREE
Beef,
Trisodium citrate E331iii, dextrose, sodium ascorbate E301, sodium sulfite E221, potassium metabisulfite E224 and carmine E120.

Babilla WHOLE PIECE 5.5kg approx.
€65,00
Whole piece of veal sirloin. Wholesale, approximately 5.5kg. Vacuum-packed and transported refrigerated so that it reaches your kitchen as if it had just been cut, preserving all its freshness, juiciness and flavour.
The babilla comes from the hindquarters, that is, from the upper part of the calf's leg, near the hip. It is characterized by its ovoid shape and pink color.
This piece is usually between 8 and 10 months old, so it has a polished appearance and its fillets are easy to digest. For this reason, the babilla is a meat that is consumed more frequently. In addition, due to its rounded shape, it looks very good on dishes.
The rump steak is a piece made up of two main parts. One of them is close to the hip, which makes it juicier and more tender. This makes it perfect for filleting and preparing on the grill and fried.
The other part of the rump is near the knee of the animal, so it has more tendons and is somewhat tougher, but also very tasty. Being tougher, it is ideal for preparing in stews.
The babilla, as a versatile meat, is perfect for preparing fillets and medallions, grilled and fried, especially the juiciest part. It is also suitable for breading, braising and roasting in the oven. Try it by adding a little black pepper before cooking. A delight!

Hip WHOLE PIECE 5.5kg approx.
€65,00
Whole piece of veal hip. Wholesale, approximately 5.5kg. Vacuum-packed and transported refrigerated so that it reaches your kitchen as if it had just been cut, preserving all its freshness, juiciness and flavour.
The veal rump is a juicy and tender piece of meat, without much fat. It comes from the hindquarters, located at the highest part of the leg. Triangular in shape, it consists of three main pieces: the tail, located at the sharpest angle; the flank, at the opposite end; and the heart, in the center.
The hip is suitable for all kinds of preparations, although it is an ideal meat for filleting. The tail is usually used whole, while the butt is used to prepare dishes such as filet mignon or roast beef . The heart, on the other hand, is usually used for rumsteak , which are 500gr fillets for two people.
Regarding the hip fillets, we especially recommend them because the hip is the highest quality piece of fillet in the back of the leg. Being tender and juicy, it is used filleted on the grill, stewed or fried.
The hip can also be prepared stewed or roasted, as it is a very versatile piece in the kitchen. For this reason, and for its excellent flavour, the hip is one of the most sought-after noble pieces of beef, as all the dishes you prepare with it are spectacular.
You can also use the whole piece or two pieces to roast it in the oven. Alternatively, you can take two sub-pieces from the hip, one of them cylindrical in shape, from which tournedo imitations are made.

Whole piece of veal round
desde €14,90
€19,90
ahorra
€5,00
Whole piece of round of veal, weight approx. 1000 gr. Vacuum packed to ensure that its freshness, texture and flavour are preserved, transported refrigerated so that it reaches your kitchen as if it had just been cut.
The round of veal is a piece of meat that comes from the outer side of the animal's hind leg, below the flap and behind the back. It is characterized by its cylindrical shape, which gives it its name due to the circular cut that results from cutting it into small pieces.
The round also boasts of being a very tasty meat. It has hardly any nerves, which also makes it one of the most tender and juicy cuts of beef. A classic cut that is used in dozens of traditional recipes.
This cut is also characterized by having very little fat, which makes it a little drier than other types of beef. For this reason, it is ideal for preparing it in the oven or stuffed with garlic, carrots, onions, aromatic herbs... The only limit is your imagination and your personal recipe book. Give it your own magical touch of flavor!
We recommend filling the round one big, with minced beef and pork, or small cubes of ham. You will surprise your guests with this easy and delicious recipe, and it will become your new favorite food!
As it is a lean meat with few sinews and little fat, when cooked well it can be very tender and tasty. Therefore, if you prepare it in the oven we recommend cooking it at 190º and wrapping it in a layer of mustard. It will make your mouth water!

Ribeye / Cuberoll
desde €20,90
€25,00
ahorra
€4,10
Ribeye / Cuberoll of beef cut in 1kg bags or whole piece of approx. 2kg vacuum packed, from the center of the entrecote, polished without rib keys or fin.
A perfectly polished piece to enjoy the heart of the entrecote and with which you can prepare the perfect roast beef.

Suckling pig from Castile and Leon
€149,00
Whole suckling pig from Castilla y León, weight approx. 4-5kg. Vacuum packed.

Suckling lamb from Castilla y León - Medium
€86,90
Half suckling lamb from Castile and Leon.
By means of preparation or option, leg and shoulder for roasting and cut chops.
Orders with lamb leave our facilities on Tuesdays and Thursdays, as it is a custom product. Vacuum packed. Approximate weight of average lamb 2.3 to 2.8kg