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Loin · Retinto yearling beef · by weight
Retinto Yearling Beef Loin, Whole or Cut into Steaks
Loin of retinto yearling beef, añojo in Spanish: 12 to 24 months old, mild, tender and pale red, the beef most Spanish shops loosely call ternera. Sold by weight in six versions, from the whole piece to ready-cut sirloin steaks (US: striploin).
Retinto yearling beef loin
On the label: Lomo de añojo Retinto
Price range: 24,64€ through 34,95€ VAT incl.
In stock
Choose the weight on the Spanish product pageWhat you get
| Cut | Loin (lomo): rib end lomo alto, sirloin end lomo bajo |
|---|---|
| On the Spanish label | Lomo de añojo Retinto |
| Animal | Retinto yearling (añojo, 12–24 months), from the province of Cádiz |
| Pack | Sold by weight; options on the product page: lomo alto and bajo (Alto/Bajo); the same, cut into steaks (cortado); sirloin end, cut (Bajo cortado); bone-in with fillet (C/H y solomillo); the same, trimmed (faenado); boneless with fillet (S/H y solomillo). You choose the weight on the Spanish product page |
| Fresh or frozen | Chilled, vacuum-packed. Can be frozen on arrival. |
| Serves | 200–250 g per person boneless; 400–500 g on the bone |
How to cook it
- Yearling is the forgiving loin: good at medium-rare, 54–57 °C (129–135 °F), and still tender at medium, 60–63 °C (140–145 °F).
- Steaks: 2–3 cm thick, a very hot pan, a short sear on each side. Salt at the end.
- As a roast: tie a boneless section, brown it and finish it in a low oven. Rest it for fifteen minutes and carve thinly.
Questions about the yearling loin
Is añojo the same as ternera?
Not by law: ternera is 8–12 months, añojo 12–24. In daily use most shops say ternera for both, so this is the everyday beef of a Spanish counter. More on the retinto beef page.
Which option do I want for a Sunday roast?
A piece, not steaks: Alto/Bajo, or boneless with the fillet (US: tenderloin). Options marked cortado arrive as steaks. More roasting pieces: roast beef joints.
What do C/H and S/H stand for?
Con hueso and sin hueso: bone-in and boneless.
Goes well with
More retinto yearling: the chuletón, the whole fillet, thin frying steaks and the whole rump.
Chuletón (bone-in rib steak), retinto yearling beef, approx. 1 kg
Chuletón Añojo Retinto36,90€ VAT incl.Add to basketWhole fillet (tenderloin), retinto yearling beef
Solomillo de añojo retinto Price range: 47,90€ through 50,50€ VAT incl.Choose weightWhole rump (cadera), retinto yearling beef, approx. 5.5 kg
Cadera o cuadril de añojo de puro retinto, pieza completa 5,5 kg aprox. Price range: 102,85€ through 131,89€ VAT incl.Choose weight
