Monday, 2 August 2021 – 01:39

The Altea steakhouse, one of the great temples for meat eaters, launches Ca Joan Meet Club, a service that delivers its beef and beef meat to your home in less than 48 hours

Ca Joan box with various overripe foods.

Like Joan It is one of the greats carnivorous temples of the Valencian Community and, if they hurry us, of Spain. The Mediterranean grill that Joan April He runs in Altea (Alicante), and of which he owns, is synonymous with a great product with hardly any manipulation, something that is especially perceived in his overripe red meats that now too send home.

The man from Alicante, a master of extreme ripening and whose obsession with meat goes hand in hand with the respect he professes for it, launches Like Joan Meet Club. It’s about a unique delivery service with which he ships to all of Spain and in less than 48 hours chops and steaks that are aged in the rooms of the Altea restaurant.

Beef chop.
Beef chop.

If something characterizes Abril, who carries the hotelier in her genes, it is her taste for the different: from the dining room format that I opened in 2008 (a meat grill in a land where what is mostly carried it’s rice and fish) until the treatment of the meat-eating product, which is subjected to long periods of aging and which vary based on size and fat that each copy has. The objective is to enhance its flavor and achieve a butter texture. An experience that can already be lived at home.

“At Ca Joan we are committed to offering things different from what everyone else has. We decided to create Ca Joan Meet Club because, just like in our house the customer comes first, we want anyone to be able to enjoy it rock & roll of our meats and various products at any time and place “, points out Joan Abril.

Beef chorizo.
Beef chorizo.

The offer It is varied and substantialalthough the king is the ox. Thus, we find chop with up to 600 days of maturation (90 euros / kg); gluten-free jerky (22 euros / 100 g); premium chorizo ​​(29 euros / 600-800 g) and homemade sobrasada, which April perges during the lockdown using the best natural fats and spices (22 euros / 100 g). More protagonists of this club are the cutlet (37 euros / kg), the sirloin (14 euros, about 200 g) and the entrecote (17 euros, about 300 g) of beef, whose maturity is of 200 that, and the working cow chop (54 euros / kg), with a afinamiento of 250 that.

Although here there is not only meat, also an exclusive gin, LAB N. 1, which they themselves do. It is a London Dry Gin -made in copper still from 1880- which has undergone five distillations and which has among its 10 botanicals thyme, sweet orange, cardamom, fuji apple, spearmint, juniper berries, lavender or chamomile.

Working cow chop.
Working cow chop.

Orders are placed from Monday to Friday, from 9 a.m. to 5 p.m., at the club website or on the phone 691 78 91 97.

And, if you prefer to enjoy in situ de Ca Joan (Partida L’Olla, 146. Altea. Tel .: 966 88 32 34) drop by its renovated terrace where, in addition to meat, you can enjoy other house icon, this time marine, the Denia red prawns. Although there is more sea here: grilled octopus; small sepionets from the bay and wild fish that arrive every day from the fish markets of Denia, Jvea, Altea and Villajoyosa.

The terrace of Ca Joan, in Altea.
The terrace of Ca Joan, in Altea.

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