Meats

Aged beef chop and T-bone steak (chuleta and chuletón) in Crevillente

Looking for a great steak in Crevillente? This is the place to start. The star cut at Casa Tomás is the T-bone steak (chuletón) from beef aged for 60 days, served alongside the veal T-bone and the Spanish veal entrecôte, which we take from our own selection of T-bones: we bone them and keep the best pieces.

If you prefer a more tender cut, try the Galician sirloin, the carved sirloin sautéed with young garlic or the veal sirloin with foie and PX sauce. Among the roasts there are two classics for sharing: suckling pig and the traditionally roasted lamb shoulder. The 5J acorn-fed pluma, an Iberian pork cut, rounds off the section, so there is something for every kind of meat lover at the table. Every dish above shows its price and allergens.