The Butcher's Best-Kept Secret

Meet the Arañita — also known as the Oyster Steak or Spider Steak — one of the most prized and elusive cuts in the whole animal. Tucked deep against the hip bone, there are only two of these per cow, which is exactly why your butcher rarely lets them leave the shop.

Why You'll Love It

• Intensely marbled — the web-like fat pattern (hence the name "spider") melts during cooking, delivering extraordinary juiciness and depth of flavor.
• Incredibly tender — this muscle does very little work, resulting in a buttery, melt-in-your-mouth texture that rivals far more expensive cuts.
• Bold, beefy flavor — rich, savory, and complex, with a taste that punches well above its price point.
• Grass-fed quality — our Arañita comes from pasture-raised cattle, giving you cleaner flavor and better nutrition in every bite.

How to Cook It

The Arañita shines with high heat and minimal fuss. Sear it in a screaming-hot cast iron skillet or over live fire for 2–3 minutes per side. Rest, slice against the grain, and finish with flaky sea salt. Medium-rare is the sweet spot — let the cut speak for itself.

One taste and you'll understand why butchers keep this one for themselves.