{"id":27,"date":"2026-05-29T00:57:19","date_gmt":"2026-05-29T00:57:19","guid":{"rendered":"https:\/\/carnesdeluxe.com\/como-elegir-chuleton\/"},"modified":"2026-08-28T04:29:54","modified_gmt":"2026-08-28T04:29:54","slug":"como-elegir-chuleton","status":"publish","type":"post","link":"https:\/\/carnesdeluxe.com\/en\/como-elegir-chuleton\/","title":{"rendered":"How to choose a bone-in rib steak: weight, fat, ageing and cut"},"content":{"rendered":"<div class=\"wp-block-group cdlx-article-content has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\"><p class=\"wp-block-paragraph\">The large bone-in rib steak, or chulet\u00f3n, is one of the most sought-after cuts\u2014and one of the easiest to find disappointing when it is bought without enough information.<\/p>\n<p class=\"wp-block-paragraph\">Before choosing, check the weight, thickness, fat, ageing and how you intend to cook it.<\/p>\n<h2 class=\"wp-block-heading\">Weight and thickness<\/h2><p class=\"wp-block-paragraph\">A good thickness makes it easier to control the sear, the centre and the resting time. With bone-in cuts, remember that part of the stated weight is not edible.<\/p>\n<h2 class=\"wp-block-heading\">Fat and marbling<\/h2><p class=\"wp-block-paragraph\">Fat contributes flavour and juiciness, but it should suit the diners' preferences. Look at both the marbling and the external fat cover.<\/p>\n<h2 class=\"wp-block-heading\">Ageing<\/h2><p class=\"wp-block-paragraph\">Balanced ageing can add complexity. Do not automatically chase the highest number; consider the experience and the occasion.<\/p>\n<h2 class=\"wp-block-heading\">Bone-in or boneless<\/h2><p class=\"wp-block-paragraph\">The bone adds presence and changes how the cut cooks. A boneless cut may be more practical for individual portions.<\/p>\n<h2 class=\"wp-block-heading\">Grill or griddle<\/h2><p class=\"wp-block-paragraph\">Use strong heat, a dry surface, sufficient resting time and the right final slicing technique. Avoid moving the steak continuously.<\/p>\n<div class=\"wp-block-group cdlx-provider has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\"><h2 class=\"wp-block-heading\">Siguiente paso recomendado<\/h2><p class=\"wp-block-paragraph\">Usa esta gu\u00eda para decidir con m\u00e1s criterio y consulta siempre las condiciones actualizadas en la web del proveedor externo.<\/p>\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\"><div class=\"wp-block-button cdlx-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/discarlux.es\/chuleton-vaca-c-h-seleccion-to-1-kg?utm_source=carnesdeluxe&#038;utm_medium=editorial&#038;utm_campaign=blog&#038;utm_content=como_elegir_chuleton_cta\" data-cdlx-cta=\"post_como_elegir_chuleton_cta\" data-cdlx-page-slug=\"como-elegir-chuleton\" data-cdlx-page-type=\"post\" rel=\"sponsored nofollow noopener\" target=\"_blank\">View recommended bone-in beef cuts<\/a><\/div><div class=\"wp-block-button is-style-outline cdlx-button cdlx-button--outline is-style-outline--1\"><a class=\"wp-block-button__link wp-element-button\" href=\"\/en\/cortes-carne\/\">View the cuts guide<\/a><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Weight, thickness, fat, bone, ageing and technique: practical criteria for choosing a good bone-in rib steak.<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[11,12,13],"class_list":["post-27","post","type-post","status-publish","format-standard","hentry","category-cortes","tag-chuleton","tag-cortes-de-carne","tag-parrilla"],"_links":{"self":[{"href":"https:\/\/carnesdeluxe.com\/en\/wp-json\/wp\/v2\/posts\/27","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/carnesdeluxe.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/carnesdeluxe.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/carnesdeluxe.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/carnesdeluxe.com\/en\/wp-json\/wp\/v2\/comments?post=27"}],"version-history":[{"count":6,"href":"https:\/\/carnesdeluxe.com\/en\/wp-json\/wp\/v2\/posts\/27\/revisions"}],"predecessor-version":[{"id":303,"href":"https:\/\/carnesdeluxe.com\/en\/wp-json\/wp\/v2\/posts\/27\/revisions\/303"}],"wp:attachment":[{"href":"https:\/\/carnesdeluxe.com\/en\/wp-json\/wp\/v2\/media?parent=27"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/carnesdeluxe.com\/en\/wp-json\/wp\/v2\/categories?post=27"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/carnesdeluxe.com\/en\/wp-json\/wp\/v2\/tags?post=27"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}