The rib steak will remain center stage, but this time it will share the table with burgers, stews, rice dishes, steak tartare, tacos and croquettes. El Mes del Chuletón will hold its fourth edition from October 1 to 31, bringing together 90 restaurants and butcher shops across Aragon and expanding its culinary offering with four categories designed to explore different ways of pairing meat with wine.
The initiative, promoted by Bodegas San Valero, was presented at Casa Lizio and continues to feature its limited-edition 8.0.1 wine as its common thread. The main innovation comes under the concept “The perfect match,” through which the festival broadens its selection beyond premium cuts of meat and offers different interpretations of the product throughout October.
The presentation was hosted by sports journalist Jesús Zamora and featured La Cocina del Pirata, ambassador for this fourth edition and a well-known food content creator. Gusto and La Zarola, partners in the initiative, also took part.
From rib steak to steak tartare
The addition of four culinary categories marks the evolution of this edition. Classic Cut retains the festival’s most recognizable territory, featuring rib steak, tomahawk and other premium cuts. Comfort Food brings meat to rice dishes, braises and stews, while Street Food opens the door to burgers, tacos, croquettes, pepitos and bao buns. Finally, Creative Fusion brings together options such as tataki, steak tartare and carpaccio.
The presentation showcased the possibilities offered by this new format in the kitchen. Rafa, of Restaurante Birolla, prepared a Bazkaleku Special Selection beef chop from the Jiménez Barbero estate, dry-aged for 75 days. Rubén Marqueta, of Casa Lizio, chose a beef chop rice dish to represent the Comfort Food category.
For Street Food, Ana, of Restaurante El Candelas, made a charcoal-grilled beef chop burger served with Patamulo cheese, portobello mushrooms sautéed in 8.0.1 wine, pickled bimi and baby carrots. Sergio, of Restaurante La Klandestina, rounded out the demonstrations with steak tartare in the Creative Fusion category.
The result shows how an initiative built around rib steak has gradually incorporated other ways of preparing and presenting meat. The 90 participating establishments will be able to develop offerings within these categories throughout October, with 8.0.1 wine remaining the festival’s unifying element.
Butcher shops also retain their place in this fourth edition. Carnicería Hermanos Pueyo took part in the presentation as a representative of a sector directly linked to product selection and expertise. Promotions and giveaways at food stores will also continue, bringing the initiative to those who prefer to enjoy it at home.
A tribute to Jesús Zamora and La Junquera
The presentation also included two tributes honoring well-known figures in Aragon. Bodegas San Valero paid tribute to journalist Jesús Zamora on the occasion of his retirement, recognizing his years of work in Aragonese news and sports coverage.
The second tribute went to Restaurante La Junquera, which is preparing to reopen after a fire at the establishment. The recognition highlighted its contribution to Aragonese gastronomy as it begins this new chapter.
El Mes del Chuletón was launched by Bodegas San Valero as an initiative to energize the food-service sector, showcase the product and bring wine culture to new audiences. Four editions later, participation has reached 90 establishments and the event has broadened its culinary formats, while maintaining the pairing of meat and wine as the core around which the festival is built.
Bodegas San Valero, whose history in Cariñena dates back to 1944, currently exports its wines and cavas to more than 40 countries. International markets account for more than 70% of its revenue, according to figures provided by the winery.
Throughout October, El Mes del Chuletón will bring this offering to restaurants and butcher shops across Aragon. The addition of stews, rice dishes, street food and creative preparations allows this fourth edition to move beyond the cut that gives the festival its name and showcase different ways of bringing meat to the plate.
