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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.
Sirloin · striploin · New York strip
Sirloin in Spanish: the answer depends on where you learnt the word
A British or Irish sirloin is lomo bajo in Spain, the same cut Americans call striploin or New York strip. An American sirloin is a different piece altogether: it is the British rump, and the Spanish word is cadera. Work out which one you mean, then ask for it by its Spanish name. We sell both.
Go to the sirloin cuts Full UK, US and Spanish cut table
- Striploin sold by weight; steaks in packs of two
- One chilled dispatch a week with SEUR Frío, at 2–8 °C
- Anything wrong on arrival: replacement or refund, your choice
Lomo bajo, entrecot and cadera
The striploin is American or Argentine beef and is sold by weight. If two steaks are all you need, the entrecot packs hold two boneless loin steaks each, from retinto mature cow (650 g, €30.90) or Black Angus (675 g, €27.90), prices as listed in September 2026. American readers looking for their own sirloin want the whole rump of retinto yearling, a joint of approx. 5.5 kg to portion and freeze. The retinto yearling loin is sold by weight as well.
Striploin / sirloin (lomo bajo), American or Argentine beef
Lomo bajo Americano y Argentino Price range: 58,30€ through 82,50€ VAT incl.Choose weight2 retinto cow entrecôte steaks, 650 g
2 Entrecot Vaca Retinta 650 gr (Más vendido)30,90€ VAT incl.Add to basketWhole 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 weightRetinto yearling beef loin
Lomo de añojo Retinto Price range: 24,64€ through 34,95€ VAT incl.Choose weight
The UK and US sirloin trap
British and American butchers use the word sirloin for two different parts of the animal. The British sirloin sits on the back, behind the ribs. The American sirloin sits further back still, on the hip, where a British butcher says rump. A Spanish butcher uses neither word. The table covers the loin and the rump, which is where the confusion lives.
| UK word | US word | Spanish counter word |
|---|---|---|
| Sirloin | Striploin, New York strip | Lomo bajo |
| Rump | Sirloin (top sirloin) | Cadera |
| Rump cap | Picanha, coulotte | Picaña or tapilla |
| No British name | Tri-tip | Rabillo de cadera |
| Ribeye | Ribeye | Lomo alto |
| Fillet | Tenderloin, filet mignon | Solomillo |
If you grew up with British sirloin
Ask for lomo bajo. A boneless steak cut from it is also sold as entrecot, which is where a second trap opens: entrecot can equally come from the rib end of the loin, the lomo alto, and that is a ribeye. If it matters, ask which end. For a Sunday roast, ask for the lomo bajo in one piece and say the weight you want; other roasting options are on the roast beef joints page.
If you grew up with American sirloin
Ask for cadera and say how thick you want it cut. Two of its neighbours are worth knowing by name. The cap on top is the picanha, picaña or tapilla in Spain; say “con su grasa” if you want the fat left on. The tri-tip is the rabillo de cadera. Our whole rump is retinto yearling, which is añojo, 12 to 24 months old: mild, tender and pale red. At approx. 5.5 kg it is a piece to break down at home into thick steaks and a roasting joint, freezing what you will not use this week.
Cooking lomo bajo
- Dry the steak and salt it. Sirloin has a strip of fat along one edge; stand the steak on that edge in the hot pan first and let it render.
- Lay it flat in the same fat and sear hard on both sides. A heavy pan matters more than the oil.
- Core temperatures: rare 50–52 °C (122–126 °F), medium-rare 54–57 °C (129–135 °F), medium 60–63 °C (140–145 °F).
- For a whole piece, brown it all over, then roast in a moderate oven until the centre reaches the temperature you want.
- Rest before carving: a few minutes for a steak, longer for a joint. Slice a joint thinly across the grain.
Sirloin questions we get asked
How do you say sirloin steak in Spanish?
For a British sirloin steak, say lomo bajo, or entrecot de lomo bajo for a boneless steak from it. For an American sirloin steak, say cadera. They are different cuts, so no single word covers both.
What is a New York strip called in Spain?
Lomo bajo. New York strip, striploin and British sirloin are the same cut. Ours is American or Argentine beef and is sold by weight, so you choose the size on the product page.
Is solomillo the Spanish for sirloin?
No, although the words sound alike. Solomillo is the fillet (US: tenderloin), the lean muscle that runs under the loin. There is more about it on the fillet steak page.
Is entrecot sirloin or ribeye?
It can be either. In Spain entrecot is a boneless steak from the loin, from the rib end or the sirloin end. If you want to know which end our current packs come from, write to us on WhatsApp before ordering.
I only want a couple of steaks. Do I have to buy a whole piece?
No. The entrecot packs contain two steaks and the striploin is sold by weight. Only the whole rump, at approx. 5.5 kg, calls for freezer space.
Can I order now if the shop is closed?
Yes. The shop reopens on Thursday 5 November 2026 and pre-orders arrive that day. Until Wednesday 4 November there is 20% off everything, applied in the basket (US: cart).