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 on the bone · Retinto cebón · plain or aged 30 to 45 days

Retinto Cebón Loin on the Bone (Steer), Plain or Aged 30 to 45 Days

A bone-in loin from a retinto cebón, a castrated male of about 4 years, 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 aged 30 to 45 days.

Cebón loin (castrated retinto male, about 4 years)
Cebón loin (castrated retinto male, about 4 years)

Cebón loin (castrated retinto male, about 4 years)

On the label: Lomo con hueso de cebón retinto

Price range: 59,90€ through 64,90€ VAT incl.

In stock

Choose the weight on the Spanish product page

What you get

Cut Loin (lomo) on the bone
On the Spanish label Lomo de macho castrado
Animal Retinto cebón: a castrated male (macho castrado) of about 4 years
Pack Sold by weight; options on the product page: bone-in (C/H) or bone-in, aged 30 to 45 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)?

No. It is a retinto cebón, a castrated male of about 4 years, and we do not sell it as ox. Our ox chuletones are on the ox beef page.

Which breed is it?

Retinto, the native red breed of south-west Spain: the same animal as our retinto cebón chuletón, a castrated male of about 4 years. More on the breed on the retinto beef page.

Can I get it boneless?

Not this product: both options are bone-in. For boneless loin steaks, start with the ribeye page.

What do C/H and madurado +30 días mean?

C/H stands for con hueso, on the bone. Both options are the same bone-in loin: one comes as it is, the other has been aged in a cold room for 30 to 45 days. Ageing softens the fibre and concentrates the flavour, because the piece loses water.

Which steaks does it give, and what are they called in English?

The rib end, lomo alto, is the ribeye: on the bone a Spanish butcher cuts it into chuletón, off the bone into entrecot. The other end, lomo bajo, is the UK sirloin (US: striploin or New York strip) and gives the chuletón de lomo bajo. Allow 400–500 g per person on the bone.

Goes well with

Ready-cut steaks on the bone, the retinto cebón chuletón among them, and secreto ibérico to start.