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Loin without the fillet · Holstein cow · vacuum-packed
Holstein Cow Loin without the Fillet (Lomo de Vaca Holstein sin Solomillo)
A loin of mature Holstein cow with the fillet (US: tenderloin) taken off, lomo sin solomillo. What stays is the long steak muscle of the back, which a Spanish butcher slices into chuletón on the bone or entrecot off it. The Spanish listing does not state the weight of the piece.
Holstein cow loin without the fillet
On the label: Lomo de vaca Holstein sin solomillo
51,70€ VAT incl.
In stock
Add to basketWhat you get
| Cut | Beef loin (lomo) without the fillet. The listing does not say whether the bone is in. |
|---|---|
| On the Spanish label | Lomo de vaca Holstein sin solomillo |
| Animal | Cow (vaca, female over 48 months), Holstein breed, also called Holstein-Friesian |
| Pack | Vacuum-packed. Listed price €51.70. The listing gives neither the weight nor whether that figure is per kilo: check the Spanish product page or ask on WhatsApp. |
| Fresh or frozen | Chilled, vacuum-packed. Can be frozen on arrival. |
| Serves | 200–250 g per person of boneless meat; 400–500 g on the bone |
How to cook it
- Slice the steaks yourself, cold, and on the thick side: thin steaks overcook before they colour.
- Leave a thin layer of covering fat on. Stand each steak on that fat edge first, in a hot, dry, heavy pan, and fry it in what melts out.
- Then two to three minutes on each face for a steak of entrecot thickness.
- Stop at medium-rare, 54–57 °C (129–135 °F), or rare, 50–52 °C (122–126 °F).
- Rest five minutes and salt after slicing.
Questions about the Holstein loin
Why is it sold without the fillet?
The fillet is taken off and sold on its own as solomillo; see our fillet steak page. What remains gives the grilling steaks.
Is Holstein different from frisona?
No. Spanish butchers say frisona, the rest of the world says Holstein or Holstein-Friesian. Both our loins are on the Holstein-Friesian beef page.
Bone-in or boneless?
The Spanish text does not say, so assume neither. Ask us on WhatsApp how the current pieces are cut. The knife work for both is in how to cut a whole loin into steaks.
How does cow beef differ from the ternera in Spanish shops?
This is vaca: a female over 48 months, here of the black-and-white Holstein dairy breed. Compared with añojo, the yearling beef most Spanish shops loosely sell as ternera, the meat is a deeper red, the fat is yellowish and the flavour is more pronounced.
What would a British or American butcher call this cut?
Off the bone, Spain sells this muscle as entrecot; on the bone, as chuletón. From the rib end (lomo alto) it is your ribeye; from the other end (lomo bajo) it is the UK sirloin, US striploin or New York strip. The listing does not say which part of the loin this piece covers.
Goes well with
The Friesian loin with its fillet, a dry-aged retinto loin, and ready-cut retinto cow steaks.
Retinto cow loin, dry-aged 30+ days (without fillet)
Lomo de vaca retinta sin solomillo madurado más de 30 días Price range: 52,90€ through 54,90€ VAT incl.Choose weight2 retinto cow entrecôte steaks, aged 30 to 45 days, 650 g
2 entrecots de vaca retinta madurados de 30 a 45 días, 650 g34,90€ VAT incl. (€53.69/kg)Add to basketChuletón (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
