Grand reopening, now taking pre-orders: 20% off everything until Wednesday 4 November, 17:00
Order now and secure your cuts. The first orders ship on Wednesday 4 November 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.
Whole loin · Retinto mature cow · by weight
Whole Loin of Retinto Cow, Aged 30 to 45 Days, Bone-In or Boneless
The lomo of a mature retinto cow, aged 30 to 45 days: the back of the animal, the piece that gives chuletón, ribeye and sirloin (US: striploin). Priced per kilo, it comes four ways: on the bone with the fillet (US: tenderloin) or boneless, each trimmed or as it comes.
Whole bone-in loin, retinto cow, aged 30 to 45 days
On the label: Lomo entero de vaca retinta madurado de 30 a 45 días
Price range: 52,90€ through 59,41€ VAT incl.
In stock
Choose the weight on the Spanish product pageWhat you get
| Cut | Whole loin (lomo) |
|---|---|
| On the Spanish label | Lomo entero de vaca retinta madurado de 30 a 45 días |
| Animal | Retinto mature cow (vaca, over 48 months), from the province of Cádiz |
| Ageing | 30 to 45 days |
| Pack | Sold by weight, priced per kilo. Options on the product page: bone-in with fillet, trimmed (C/H y solomillo faenado); boneless, trimmed (S/H faenado); bone-in with fillet (C/H y solomillo); boneless (S/H). 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 on the bone, 200–250 g boneless |
How to cook it
- The bone-in options need a meat saw or a heavy cleaver. Without one, choose boneless.
- On the bone, cut steaks 4–5 cm thick; where the fillet sits underneath, they are T-bones. Boneless, cut entrecôtes about 3 cm thick.
- Grill over high heat and finish on the cooler side: rare, 50–52 °C (122–126 °F), or medium-rare, 54–57 °C (129–135 °F).
- Coarse salt, ten minutes’ rest, then carve off the bone and slice across.
Before you order a whole loin
How long is the cow loin aged?
30 to 45 days. It is retinto cow, a female over 48 months, with redder meat and a deeper flavour than yearling beef. The whole piece arrives chilled and vacuum-packed, for you to cut chuletones or entrecôtes at home as thick as you like.
What does “faenado” mean?
Trimmed: the butcher has cleaned the piece, ready for the knife. The other options come with their full fat cover and you do the trimming.
Is this the beef of the famous chuletón?
Yes. A chuletón is a thick bone-in rib steak from a mature animal, and the retinto cow chuletón is the one our customers order most. With the loin you cut your own. See the chuletón page.
How heavy is it?
The weight options are on the Spanish product page. It is a large piece: clear freezer space first.
Which steaks can I cut from a whole loin?
From the rib end, lomo alto, come chuletones and, off the bone, ribeye. From the rear end, lomo bajo, come entrecôtes: sirloin in Britain, striploin in the US, bife de chorizo in Argentina. With the bone and the fillet (US: tenderloin) still underneath, that rear end gives T-bones.
Can I roast it whole, like British roast beef?
Yes, but choose a boneless option. Tie it, brown it on every side and roast at 180 °C (355 °F) until the centre reads 52–54 °C (126–129 °F). Rest it for 15 minutes before carving thin slices, using a long, sharp knife in a single stroke across the grain.
Goes well with
The same cow already cut, for anyone who would rather skip the saw.
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 fillet (tenderloin), retinto cow, approx. 2.3 kg
Solomillo de vaca retinta, 2,3 kg aprox. Price range: 142,90€ through 152,90€ VAT incl.Choose weightTomahawk steak, retinto cow, approx. 1.7 kg
Tomahawk de vaca retinta madurado de 30 a 45 días, 1,7 kg aprox.79,90€ VAT incl. (€47.00/kg)Add to basket
