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The loin corresponds to the animal’s dorsal muscle. It is a long cut that goes from the chuck to the hip, along the entire spine, to a part of the ribs.

In the case of sirloin, it corresponds to the rear portion of the loin. It is the narrow part near the hip that runs above the false or short ribs.

A rectangular boneless cut is obtained from which entrecôtes are taken. You also get sirloin chops, sirloin steak and in the final part is the T-Bone, because it has a T-shaped bone.

It is one of the most prized pieces of butchery along with the tenderloin. The meat obtained is lean, juicy, tender and mellow and also has some connective tissue and fat that gives it flavour. All this makes it ideal to prepare on the grill, on the griddle or as a roast.

05

Sirloin

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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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