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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).
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Bone-in loin · Rubia Gallega mature cow · Aged 30 to 45 days
Rubia Gallega Cow Loin, Bone-In, Aged 30 to 45 Days (Lomo de Vaca con Hueso)
A piece of beef loin on the bone, lomo con hueso, aged 30 to 45 days, from a cow of the Rubia Gallega breed; vaca on a Spanish label means a female over 48 months. The chuletón, entrecôte and tomahawk of the same breed are sold on the Spanish pages. It is a large piece sold by the kilo, and the Spanish listing does not state its weight, so check before you order.
Rubia Gallega cow loin, bone-in, aged 30 to 45 days
On the label: Lomo con hueso de vaca rubia gallega madurado de 30 a 45 días
53,90€ VAT incl.
In stock
Add to basketWhat you get
| Cut | Beef loin on the bone, the joint that chuletones are cut from |
|---|---|
| On the Spanish label | Lomo con hueso de vaca rubia gallega madurado de 30 a 45 días |
| Animal | Cow (vaca, female over 48 months), Rubia Gallega breed: a breed name, not a geographical indication |
| Ageing | 30 to 45 days |
| Pack | Vacuum-packed, sold by the kilo. Listed price €53.90. The Spanish listing does not give the weight of the piece: check the Spanish product page or ask on WhatsApp. |
| Fresh or frozen | Chilled, vacuum-packed. Can be frozen on arrival. |
| Serves | Allow 400–500 g per person on the bone |
How to cook it
- Cut the steaks while the loin is fridge-cold, following the gap between the ribs: one rib per steak. The whole loin guide shows how.
- Give each steak an hour out of the fridge, then sear it on a very hot barbecue (US: grill) or heavy pan: both faces, then the fat edge.
- Mature cow is best rare, 50–52 °C (122–126 °F), or medium-rare, 54–57 °C (129–135 °F).
- Rest it five to ten minutes and slice across the grain.
What the name does and does not say
Is this the protected beef from Galicia?
No. Rubia Gallega is a breed. Galicia’s protected geographical indications are registered names with their own controls; we do not hold or use them, and we do not state where this animal was raised. More on the Rubia Gallega page.
How many days is the loin aged, and is it dry-aged?
It is aged 30 to 45 days. The Spanish description does not say whether the ageing is dry, so we do not sell it as dry-aged. Loins sold as dry-aged are on the dry-aged beef page.
Do you sell other Rubia Gallega cuts?
Yes: chuletón, a 30-day dry-aged entrecôte, a 1.7 kg tomahawk and fillet, for now on the Spanish product pages. It is a small supply and some weeks a cut runs out. The alternative from our region is retinto mature cow, below.
Goes well with
Retinto mature cow: chuletón, T-bone, whole loin and dry-aged loin.
Chuletón (bone-in rib steak), retinto cow, aged 30 to 45 days, approx. 1 kg
Chuletón de vaca retinta madurado de 30 a 45 días, 1 kg aprox.63,90€ VAT incl. (€63.90/kg)Add to basketWhole bone-in loin, retinto cow, aged 30 to 45 days
Lomo entero de vaca retinta madurado de 30 a 45 días Price range: 52,90€ through 59,41€ VAT incl.Choose weightRetinto cow loin, dry-aged 30+ days (without fillet)
Lomo de vaca retinta sin solomillo madurado más de 30 días Price range: 52,90€ through 54,90€ VAT incl.Choose weight
