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Dry-aged loin on the bone · Angus cow · 30+ days
Angus Cow Loin on the Bone, Dry-Aged 30+ Days
Bone-in loin from an Angus cow, aged for more than 30 days: the piece you cut thick rib steaks from, the Spanish chuletón. Priced per kilo; both options are on the bone, untrimmed or trimmed.
Angus cow loin, dry-aged 30+ days
On the label: Lomo de vaca Angus Madurado +30 días
Price range: 43,90€ through 45,94€ VAT incl.
In stock
Choose the weight on the Spanish product pageWhat you get
| Cut | Loin (lomo) on the bone, dry-aged 30 days or more |
|---|---|
| On the Spanish label | Lomo de vaca Angus Madurado +30 días |
| Animal | Angus cow (vaca: a female over 48 months) |
| Pack | Sold by weight, priced per kilo. Options on the product page: bone-in, aged (CH madurado) or bone-in, aged and trimmed (CH faenado). You choose the weight on the Spanish product page |
| Fresh or frozen | Chilled, vacuum-packed. Can be frozen on arrival. |
| Serves | 400–500 g per person on the bone |
How to cook it
- You need a meat saw or a heavy cleaver for the bone. Cut steaks 4–5 cm thick.
- Thick aged steaks suit the reverse order: a low oven until the thermometer is a few degrees short of target, then a hard sear, about a minute a side.
- Target medium-rare, 54–57 °C (129–135 °F): the shop describes this Angus as moderately marbled.
- Rest for ten minutes, cut the meat from the bone and slice across the grain. Salt at the end.
Questions about the aged Angus loin
What does “Angus cow” mean here?
A mature female: Spanish law calls a female over 48 months vaca. Expect darker meat and a deeper flavour than young beef gives. The ages are set out on the chuletón page.
Where is the Angus from?
The label names the breed, not a country. For the current batch, write to us in English on WhatsApp before you order.
Does it include the fillet?
The listing does not mention the fillet (US: tenderloin), so do not count on it. For boneless steaks, see ribeye steak in Spain.
Goes well with
Angus in smaller formats, and the retinto cow chuletón for comparison.
Whole fillet (tenderloin), Angus cow, 2 kg
Solomillo de vaca Angus, 2 Kg99,80€ VAT incl.Add to basketChuletón (bone-in rib steak), retinto cow, approx. 1 kg
Chuletón Vaca Retinta - MAS VENDIDO57,90€ VAT incl.Add to basket
