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This part comes from the inside of the lower loin region covered by the kidney. It is one of the most highly-prized cuts for its quality. It consists of butt, centre, and tail.

It extends along the lumbar vertebrae and the butt ends at the first sacral vertebra, while the tail ends at the last thoracic or floating vertebrae. It is elongated in shape and somewhat flat.

This meat is the leanest and juiciest of the cut with hardly any fat, which makes it ideal for preparations such as tournedos, filet mignon or steak-tartare if served minced and cold.

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Tenderloin

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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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