PRE-ORDER −20% until Wednesday 2 December, 17:00 · first orders ship Wednesday 2 December · over €129: free delivery to mainland Spain and a tray of 4 criollo sausages · See the BBQ boxes

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Grand reopening, now taking pre-orders: 20% off everything until Wednesday 2 December, 17:00

Order now and secure your cuts. The first orders ship on Wednesday 2 December with SEUR Frío (refrigerated courier) and arrive the next day (Balearic Islands: two days).

On orders from €129: free delivery to mainland Spain and a free tray of 4 criollo sausages.

Loin · Retinto yearling beef · by weight

Retinto Yearling Beef Loin, Aged 15 Days, 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. It is aged 15 days and sold by weight in six versions, from the whole piece to ready-cut sirloin steaks (US: striploin).

Retinto yearling beef loin
Retinto yearling beef loin, aged 15 days

Retinto yearling beef loin, aged 15 days

On the label: Lomo de añojo retinto madurado 15 días

Price range: 24,64€ through 38,90€ VAT incl.

In stock

Choose the weight on the Spanish product page

What you get

Cut Loin (lomo): rib end lomo alto, sirloin end lomo bajo
On the Spanish label Lomo de añojo retinto madurado 15 días
Animal Retinto yearling (añojo, 12–24 months), from the province of Cádiz
Ageing 15 days
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

How long is the yearling loin aged?

15 days. It is loin of retinto yearling beef, from an animal of 12 to 24 months, with tender, pale red meat and a mild flavour. It arrives chilled and vacuum-packed: keep it in the coldest part of the fridge until the day you cook it.

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.

Is lomo alto ribeye and lomo bajo sirloin?

Yes. Lomo alto is the rib end of the loin, the ribeye; lomo bajo is the rear end, sirloin in Britain and striploin in the US. Watch the word lomo on Argentine menus: there it means the fillet (US: tenderloin), while ribeye is ojo de bife and sirloin is bife de chorizo.

How thick should I cut the steaks?

For a pan or plancha, boneless steaks 2 to 3 cm thick; for the barbecue, bone-in chuletones 4 to 5 cm thick. Yearling is mild and tender, so medium-rare, 54–57 °C (129–135 °F), suits it well. Whatever you will not cook that day, pack in portions and freeze.

Goes well with

More retinto yearling: the chuletón, the whole fillet, thin frying steaks and the whole rump.