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Loin with the fillet · Friesian cow · listed per kilo
Friesian Cow Loin with the Fillet (Lomo de Vaca Frisona con Solomillo)
A loin of mature cow sold with the fillet (US: tenderloin) still attached, lomo con solomillo: the section of the back that T-bone and porterhouse steaks come from. Frisona is Spanish for Holstein-Friesian, the black-and-white dairy breed. The Spanish listing prices it per kilo and does not state the weight of the piece.
Friesian cow loin with the fillet
On the label: Lomo de vaca Frisona con solomillo
36,30€ VAT incl.
In stock
Add to basketWhat you get
| Cut | Beef loin (lomo) with the fillet (solomillo) attached: sirloin (US: striploin) on one side, fillet on the other |
|---|---|
| On the Spanish label | Lomo de vaca Frisona con solomillo |
| Animal | Cow (vaca, female over 48 months), Friesian breed, the same as Holstein-Friesian |
| Pack | Vacuum-packed. Listed price €36.30, described in the Spanish text as an approximate price per kilo. The weight is not stated: check the Spanish product page or ask on WhatsApp. |
| Fresh or frozen | Chilled, vacuum-packed. Can be frozen on arrival. |
| Serves | 400–500 g per person on the bone; 200–250 g of boneless meat |
How to cook it
- Cut thick steaks across the piece so that each carries both muscles, as a T-bone does.
- The fillet side cooks faster than the sirloin side. On the barbecue (US: grill), point the fillet towards the cooler edge.
- Sear both faces, then move to gentler heat until the sirloin side reaches 54–57 °C (129–135 °F), medium-rare.
- Rest it ten minutes and slice each muscle across the grain.
Questions about the Friesian loin
What does frisona mean?
It is the Spanish name for the Holstein-Friesian. The loin we sell without the fillet is labelled Holstein: two names, one breed, explained on the Holstein-Friesian beef page.
Is it on the bone?
The Spanish listing does not say. A loin with the fillet attached is normally on the bone, but ask us on WhatsApp how the current pieces are cut.
How do I portion it at home?
Cold, with a long sharp knife, and a saw if there is bone: see how to cut a whole loin into steaks. Freeze what you will not eat this week.
What is the difference between a T-bone and a porterhouse?
Both come from this loin and keep the T-shaped bone, with sirloin (US: striploin) on one side and fillet on the other. The porterhouse is cut from the rear end, where the fillet is wider; the T-bone comes from the front end.
Can I cook the fillet separately?
Yes. In this piece the fillet is attached to the loin beneath the vertebrae. Cutting bone-in steaks needs a butcher’s saw; without one, separate the fillet from the sirloin and cook them as two pieces of their own.
Goes well with
The same breed without the fillet, and retinto cow as T-bone, whole loin and 1 kg chuletón.
Holstein cow loin without the fillet
Lomo de vaca Holstein sin solomillo51,70€ VAT incl.Add to basketWhole bone-in loin, retinto cow, aged 30 to 45 days
Lomo entero de vaca retinta madurado de 30 a 45 días Price range: 52,90€ through 59,41€ VAT incl.Choose weightChuletón (bone-in rib steak), retinto cow, aged 30 to 45 days, approx. 1 kg
Chuletón de vaca retinta madurado de 30 a 45 días, 1 kg aprox.63,90€ VAT incl. (€63.90/kg)Add to basket
