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Bone-in loin · Rubia Gallega cow · mature cow
Rubia Gallega Cow Loin, Bone-In (Lomo de Vaca con Hueso)
A piece of beef loin on the bone, lomo con hueso, from a cow of the Rubia Gallega breed; vaca on a Spanish label means a female over 48 months. It is our only Rubia Gallega product in stock. The Spanish listing does not state the weight, so check before you order.
Rubia Gallega cow loin, bone-in
On the label: Lomo de vaca Rubia Gallega ch
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 de vaca Rubia Gallega c/h (con hueso) |
| Animal | Cow (vaca, female over 48 months), Rubia Gallega breed: a breed name, not a geographical indication |
| Pack | Vacuum-packed. Listed price €53.90 (September 2026). The Spanish listing gives neither the weight nor whether that figure is per kilo: 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.
Is the loin dry-aged?
The Spanish description mentions maturing but gives no days, so we do not sell it as dry-aged. Loins with 30 days or more are on the dry-aged beef page.
Why is this your only Rubia Gallega product?
The other cuts are sold out and come back irregularly. 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, approx. 1 kg
Chuletón Vaca Retinta - MAS VENDIDO57,90€ VAT incl.Add to basketT-bone steak, retinto cow
T-Bone Vaca Retinta Price range: 48,40€ through 50,60€ VAT incl.Choose weightWhole bone-in loin, retinto cow
Lomo de vaca retinta Price range: 52,90€ through 59,41€ VAT incl.Choose weightRetinto cow loin, dry-aged 30+ days (without fillet)
Lomo de vaca retinta madurado sin solomillo + 30 días Price range: 47,30€ through 49,50€ VAT incl.Choose weight
