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Dry-aged loin · Retinto mature cow · 30+ days
Retinto Cow Loin, Dry-Aged 30+ Days, Without the Fillet
A loin of mature retinto cow, aged for more than 30 days under controlled temperature and humidity and sold without the fillet (US: tenderloin). Priced per kilo, in two finishes: tradicional, untrimmed, or faenado, trimmed.
Retinto cow loin, dry-aged 30+ days (without fillet)
On the label: Lomo de vaca retinta sin solomillo madurado más de 30 días
Price range: 52,90€ through 54,90€ VAT incl.
In stock
Choose the weight on the Spanish product pageWhat you get
| Cut | Loin (lomo) with the fillet removed, dry-aged 30 days or more |
|---|---|
| On the Spanish label | Lomo de vaca retinta madurado sin solomillo + 30 días |
| Animal | Retinto mature cow (vaca, over 48 months) |
| Pack | Sold by weight, priced per kilo. Options on the product page: untrimmed (tradicional) or 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; 200–250 g boneless |
How to cook it
Aged beef has lost water, so it browns quickly and overcooks just as quickly. On the untrimmed option, pare away the dry outer layer thinly before you cut steaks. Cut them thick, 4 cm at least. Sear briefly over very high heat, then move to gentle heat until the core reads 50–52 °C (122–126 °F) for rare or 54–57 °C (129–135 °F) for medium-rare. Do not go further. Coarse salt, ten minutes on a warm board, slice across the grain.
Questions about the aged loin
Tradicional or faenado: which one?
Tradicional is the loin as it comes out of ageing; you trim it yourself. Faenado has been trimmed for you. Choose faenado unless you have done this before.
Why is it sold without the fillet?
The fillet is taken off and sold on its own; see the fillet page. What remains is the part that gives chuletón, ribeye and sirloin steaks.
Is it on the bone?
The Spanish listing does not say, so do not assume. Write to us on WhatsApp before ordering and ask how the current pieces are prepared.
What does 30 days of ageing do to the beef?
The loin rests for more than 30 days in a chamber at controlled temperature and humidity, losing water so the flavour concentrates. Add the animal itself: a retinto cow over 48 months, with more flavour and more fat between the fibres than a young animal. The result is dark, deep-flavoured beef.
How should I store it when it arrives?
It is vacuum-packed and sent chilled. Put it in the coldest part of the fridge and leave the pack sealed until the day you cook it. If you will not cook it soon, freeze it in portions and thaw them slowly in the fridge.
Goes well with
Single steaks from mature retinto animals, cow and cebón.
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