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 over €129: free delivery and a free tray of 4 criollo sausages.
Whole loin · Retinto mature cow · by weight
Whole Loin of Retinto Cow, Bone-In or Boneless
The lomo of a mature retinto cow: 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
On the label: Lomo de vaca retinta
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 de vaca retinta |
| Animal | Retinto mature cow (vaca, over 48 months), from the province of Cádiz |
| 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
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 retinto cow is our best seller. 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.
Goes well with
The same cow already cut, for anyone who would rather skip the saw.
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 fillet (tenderloin), retinto cow, approx. 2.3 kg
Solomillo Vaca Retinta. 2.3 kg aprox. Price range: 167,70€ through 177,11€ VAT incl.Choose weightTomahawk steak, retinto cow, approx. 1.7 kg
Tomahawk Vaca Retinta 1,7 Kg aprox.79,90€ VAT incl.Add to basket
