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Sirloin · Lomo bajo · American or Argentine beef · by weight
Striploin / Sirloin (Lomo Bajo), American or Argentine Beef
Lomo bajo is what Britain calls sirloin and America calls striploin or New York strip: the rear half of the loin. This one is imported beef, American or Argentine, sold by weight in one piece for steaks or a roast.
Striploin / sirloin (lomo bajo), American or Argentine beef
On the label: Lomo bajo Americano y Argentino
Price range: 58,30€ through 82,50€ VAT incl.
In stock
Choose the weight on the Spanish product pageWhat you get
| Cut | Sirloin (US: striploin), in one piece |
|---|---|
| On the Spanish label | Lomo bajo Americano y Argentino |
| Animal | Beef of American (americano) or Argentine (argentino) origin. The label names no breed |
| Pack | Sold by weight; options on the product page: American or Argentine. You choose the weight on the Spanish product page |
| Fresh or frozen | Chilled, vacuum-packed. Can be frozen on arrival. |
| Serves | 200–250 g of boneless meat per person |
How to cook it
Sirloin wears its fat as a cap along the top, so it cooks faster than ribeye. For steaks, cut slices 2.5–3 cm thick across the grain and nick the fat edge so they stay flat. Sear in a very hot pan, then lower the heat until the core reads 54–57 °C (129–135 °F) for medium-rare or 60–63 °C (140–145 °F) for medium. For a roast, leave the cap on, brown the piece all over and finish it in a low oven to the same temperature. Rest steaks for five minutes, a roast for fifteen.
Lomo bajo questions
I asked for sirloin in Spain and got something else. Why?
Because the word means two cuts. British sirloin is the lomo bajo, this piece. American sirloin is the rump, cadera in Spanish. The sirloin page sorts it out.
American or Argentine: what is the difference?
The origin and the listed price; the cut is the same. For details of the current batch, ask us on WhatsApp before ordering.
Is this the same as an entrecot?
Once sliced, yes: a boneless steak from the lomo bajo is also sold in Spain as entrecot. From the rib end, the lomo alto, it is a ribeye.
Goes well with
From the same end of the animal: yearling loin, Angus entrecôtes, whole rump and rump cap.
Retinto yearling beef loin
Lomo de añojo Retinto Price range: 24,64€ through 34,95€ VAT incl.Choose weightWhole rump (cadera), retinto yearling beef, approx. 5.5 kg
Cadera o cuadril de añojo de puro retinto, pieza completa 5,5 kg aprox. Price range: 102,85€ through 131,89€ VAT incl.Choose weightWhole picanha (rump cap), 100% retinto, 1.5–2 kg
Picanha 100% Retinto, pieza completa 1,5 a 2 kg59,90€ VAT incl.Add to basket
