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Striploin (lomo bajo) · Japanese wagyu · boneless
Japanese Wagyu Striploin, Boneless (Lomo Bajo de Wagyu Japonés)
Boneless striploin of Japanese wagyu. Lomo bajo is the cut Britain calls sirloin and America calls striploin or New York strip; s/hueso on the label is short for sin hueso, boneless. The Spanish listing gives an approximate price per kilo and no weight.
Japanese wagyu striploin, boneless
On the label: Lomo bajo s/hueso Wagyu Japones
Original price was: 353,43€.303,60€Current price is: 303,60€. VAT incl.
In stock
Add to basketWhat you get
| Cut | Striploin, boneless: the sirloin end of the loin (lomo bajo) |
|---|---|
| On the Spanish label | Lomo bajo s/hueso Wagyu Japonés |
| Animal | Japanese wagyu, as the product name says. No grade is stated. |
| Pack | Vacuum-packed. Listed price €303.60 (September 2026), described in the Spanish text as an approximate price per kilo. Piece or cut steaks, and the weight, are not stated: 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 is the shop rule for boneless meat; with beef this rich, plan below that. |
How to cook it
- If it arrives as a piece, slice it fridge-cold, across the grain, and keep the fat cap on.
- Stand each steak on its fat cap first in a hot, dry, heavy pan. What melts out is your frying fat.
- Give each face a short, fierce sear and stop at rare, 50–52 °C (122–126 °F), or medium-rare, 54–57 °C (129–135 °F).
- Rest a whole steak two or three minutes, slice it thinly and finish with flaky salt.
Striploin, sirloin and other questions
Is this sirloin in the British or the American sense?
The British one. Lomo bajo is UK sirloin and US striploin. What Americans call sirloin is the rump, cadera in Spanish. Our sirloin page untangles the names.
Does the label give a marbling grade?
Not in the product name and not in the Spanish description, so this page gives none. Ask us on WhatsApp what is printed on the current piece.
Striploin or the wagyu entrecôte?
The striploin is named after its place on the animal: the sirloin end of the loin. Entrecot is a looser word and can come from either end. Both are on the wagyu page.
Goes well with
The wagyu entrecôte, and three everyday cuts from the same part of the animal.
Japanese wagyu entrecôte
Entrecot de Wagyu Original price was: 363,82€.330,00€Current price is: 330,00€. VAT incl.Add to basketStriploin / sirloin (lomo bajo), American or Argentine beef
Lomo bajo Americano y Argentino Price range: 58,30€ through 82,50€ VAT incl.Choose weight2 retinto cow entrecôte steaks, 650 g
2 Entrecot Vaca Retinta 650 gr (Más vendido)30,90€ VAT incl.Add to basket
