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Loin on the bone, fillet attached · Angus cow · by weight
Angus Cow Loin on the Bone, With the Fillet
The loin of an Angus cow, on the bone and with the fillet (US: tenderloin) still attached: the piece a butcher cuts T-bone and porterhouse steaks from. Sold by weight, as it comes or trimmed (faenado).
Angus cow loin
On the label: Lomo de vaca Angus
Price range: 52,90€ through 54,90€ VAT incl.
In stock
Choose the weight on the Spanish product pageWhat you get
| Cut | Loin (lomo) on the bone with the fillet (solomillo) attached |
|---|---|
| On the Spanish label | Lomo de vaca Angus |
| Animal | Irish Angus cow, raised in Ireland (vaca: a female over 48 months) |
| Pack | Sold by weight; options on the product page: bone-in with fillet (CH y solomillo) or the same, trimmed (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
Saw through the bone into steaks 4–5 cm thick; each carries sirloin on one side and fillet on the other. The two muscles do not cook alike: the fillet is done first. On a barbecue (US: grill), point the fillet side away from the hottest coals. Put the thermometer into the sirloin side, away from the bone, and stop at 50–52 °C (122–126 °F) for rare or 54–57 °C (129–135 °F) for medium-rare. Rest for ten minutes, cut both muscles off the bone and slice each across the grain.
Questions about the Angus loin
Is this where T-bone steaks come from?
Yes. A T-bone is a slice of loin with the fillet attached. In Spain it goes by T-bone or chuletón de lomo bajo con solomillo. More on the T-bone page.
Is it dry-aged?
No. The label makes no ageing claim, so neither do we.
I do not own a meat saw. Is this for me?
Probably not: both options are bone-in, and a kitchen knife will not get through the backbone. Ready-cut steaks are easier: a chuletón, a T-bone, or boneless sirloin.
What does faenado mean?
Faenado means trimmed. Both options are the same Angus cow loin, on the bone with the fillet attached; the faenado one comes already cleaned up by the butcher. If you want to know exactly what has been taken off, ask us on WhatsApp before you order.
How do I take the fillet off and cook it?
Ease it away along the membrane that joins it to the loin, using your fingers and the tip of a knife, then trim off the side chain and the silverskin. Cut it into medallions 4 cm thick and sear them in a very hot pan, about three minutes a side, to 54–57 °C (129–135 °F) for medium-rare.
Goes well with
The same idea in single steaks, plus a box with three different steaks on the bone.
Chuletón (bone-in rib steak), Irish Angus, aged 30 to 45 days, 1 kg
Chuletón de Angus irlandés madurado de 30 a 45 días, 1 kg57,90€ VAT incl. (€57.90/kg)Add to basketWhole fillet (tenderloin), Angus cow, 2 kg
Solomillo de vaca Angus, 2 kg115,90€ VAT incl. (€57.95/kg)Add to basketChuletón box: retinto and buffalo (approx. 3.6 kg)
Kit Chuletones Retinto & Búfalo139,90€ VAT incl.Contains processed meat: ask us for the allergen listView product
