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This is the widest part of the loin and the closest to the front quarter, above the ribs. It can be presented with or without bone. In the case of having the bone, you can get T-bone steaks, and if you bone it, you can obtain large pieces for roasting.

It is ideal for frying, griddling and, above all, barbecuing or grilling.

03

Ribeye

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Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the Ministry of Agriculture, Fisheries and Food of Spain . Neither the European Union nor the granting authority can be held responsible for them.

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