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Loin on the bone · Castrated male · plain or dry-aged 30+ days
Steer Loin on the Bone (Castrated Male), Plain or Dry-Aged
A bone-in loin from a castrated male, which an English-speaking butcher would call a steer. The Spanish label says lomo de macho castrado. Sold by weight with two options: on the bone, or on the bone and dry-aged for more than 30 days.
Steer loin (castrated male)
On the label: Lomo de macho castrado
Price range: 59,90€ through 64,90€ VAT incl.
In stock
Choose the weight on the Spanish product pageWhat you get
| Cut | Loin (lomo) on the bone |
|---|---|
| On the Spanish label | Lomo de macho castrado |
| Animal | Castrated male bovine (macho castrado). The label states neither breed nor age |
| Pack | Sold by weight; options on the product page: bone-in (C/H) or bone-in, dry-aged 30+ days (C/H madurado +30 días). 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 for steaks on the bone |
How to cook it
- Saw or cleave the loin into steaks of about 1 kg, 4–5 cm thick. One feeds two.
- Light the barbecue (US: grill) early and cook over embers, not flames, fat edge first.
- The plain option takes a steady sear. The aged one has less water in it and colours sooner: shorten the sear.
- Core temperature: 50–52 °C (122–126 °F) for rare, 54–57 °C (129–135 °F) for medium-rare.
- Rest for ten minutes, carve along the bone and slice across the grain. Coarse salt at the table.
Questions about the steer loin
Is this ox (buey)?
It is not sold as ox. Spanish law keeps the word buey for a castrated male over 48 months and calls a younger one cebón. This label says only macho castrado. For ox by name, see the chuletón page.
Which breed is it?
The listing does not say. If it matters, ask us on WhatsApp before ordering.
Can I get it boneless?
Not this product: both options are bone-in. For boneless loin steaks, start with the ribeye page.
Goes well with
Ready-cut steaks on the bone, the ox among them, and secreto ibérico to start.
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