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Striploin (lomo bajo) · Wagyu raised in Spain · boneless
Wagyu Striploin, Boneless, Raised in Spain (Lomo Bajo de Wagyu)
Boneless striploin of wagyu raised in Spain, not imported from Japan. 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. It is sold by weight: the price shown is per kilo, and the listing gives no weight for the piece.
Wagyu striploin, boneless, raised in Spain
On the label: Lomo bajo sin hueso de wagyu
169,90€ 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. The Spanish name and web address may still show the word japonés; the animal is raised in Spain. |
| Animal | Wagyu raised in Spain. It is not Japanese A5 or Kobe beef, and no marbling grade, farm or province is stated. |
| Pack | Vacuum-packed and sold by weight: €169.90 is the 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?
No. This is wagyu raised in Spain, so the Japanese scale that ends in A5 does not apply to it, and no marbling score is stated for the product. This page gives none.
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.
How much wagyu should I allow per person?
About 100 to 150 g a head. The fat runs in fine veins through the muscle and melts as it cooks, so the meat is very tender, almost buttery, and rich enough to serve in small portions, sliced thinly to share.
Can I cook wagyu on a barbecue?
Yes, with care, because the dripping fat flares up. Cook over strong embers that have stopped flaming, or set a plancha over the grill. Cut the piece into 2 cm steaks first and serve them in thin strips with coarse salt, for sharing.
Goes well with
The wagyu entrecôte, and three everyday cuts from the same part of the animal.
Striploin / 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, 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 basket2 Black Angus entrecôte steaks, aged 30 to 45 days, 675 g
2 entrecots de Angus madurados de 30 a 45 días, 675 g36,90€ VAT incl. (€54.67/kg)Add to basket
